Color: Vibrant ruby red.

Aroma: Red fruit jam and fresh red fruits with hints of spices and pepper.

Taste:  The tannins and acidity combine with the flavours of ripe fruit. This enriches the wines with a final touch of softness. On the palate, the wine is dry, smooth, well-bodied and balanced.

Soil: On the valleys sides of the Val d’Illasi where the soils are mainly limestone.

Pruning System: Pergola corta veronese.

Yield: 12 tonnes per hectare.

Winemaking Technique: A portion of the grapes are placed in crates to be dried for 15-20 days, whilst others are crushed a few hours after being picked. The grapes that have been dried are fermented separately from those that were pressed fresh. The fresh grapes are fermented in stainless steel vats whilst the dried ones are left to ferment in wooden barrels. Only after 10-12 months, and after having assessed the characteristics of the wines, we decide how to blend the two. The wine is then bottled and left to mature for five to six months.

Alcohol Content: 14.5 % by vol.

Serving Temperature: 15 – 18 °C

Corvina, Corvinone, Rondinella.

Harvest begins in late September. 

The winemakers pass through the vineyards several times to ensure grapes are harvested only when they are mature. Only the best grapes will be pressed.

This wine pairs well with pasta and rice dishes especially with sauces of game or mushrooms. It is also good served with grilled red meats and medium mature cheeses.