Vineyard location: the province of Verona
Soil: hilly soil of morainic and volcanic origin
Vine yield per hectare: 100 ql./ha
Grape varieties: Corvina and Corvinone 70% – Cabernet 15%, Merlot 15%
Grape harvest: hand selection of the best grape bunches which are collected in small crates and left to raisin for a while
Vinification techniques: traditional skin fermentation followed by 2-3 weeks maceration in November
Ageing: in oak barrels for 1-2 years, depending on the vintage, followed by a short stay in stainless steel vats
Wine analysis: Alcohol content 13.8% vol., Residual sugar 7 g/l, Dry extract 31g/l, Total acidity 5.80 g/l, pH 3.50

Tasting Notes:

Colour: intense ruby red
Bouquet: floral notes with hints of well-ripened fruit
Palate: vinous, velvety and lingering
Serving suggestions: wine to be best enjoyed within 4 years from bottling, served at a temperature of 18-20°C