Vineyard location: the province of Verona
Soil: hilly soil of morainic origin and red-brown soil of volcanic origin
Vine yield per hectare: 90 ql./ha
Grape varieties: Corvina Grossa
Grape harvest: hand selection, in different harvesting sessions, of the best grape bunches that have reached optimum ripeness. The grapes are collected in small crates and left to raisin for a while
Vinification techniques: traditional skin fermentation followed by 2-3 weeks maceration
Ageing: in French oak barriques for 10-18 months, depending on the vintage
Wine analysis: Alcohol content 16% vol.

Colour: deep ruby red with a garnet red tinge
Bouquet: hints of hay, bitter almonds and dried fruit
Palate: full-bodied, overwhelming, mineral, slightly balsamic
Serving suggestions: wine to be best enjoyed within 10 years from bottling, served at a temperature of 17-19°C, uncorking the bottle at least half an hour before serving