Color: Vibrant red with purple tints. After several years of aging, the color becomes warmer tending towards garnet.

Aroma: Ripe prunes, blackberries, cherry syrup and spices such as cinnamon and cloves.

Taste: The wine is full-bodied, tannic and has aromas of ripe fruits.

Soil: Clayey and chalky soils on the highest slopes where vines can be grown.

Pruning System: Pergola corta veronese.

Yield: 50 tonnes per hectare.

Winemaking Technique: The grapes are left in small wooden crates form 5 to 6 months. The grapes are then pressed. Fermentation is carried out in steel vats for 25 to 35 days. The wine is then transferred to oak barrels where it is left to mature for at least 3 years.

Alcohol Content: 17.5 % by vol.

Serving Temperature: 16 – 18 °C.

Corvina e Corvinone 70%, Rondinella 30%.

During the harvest, loose bunches are selected that are mature and suitable for drying.

The qualities described above are appreciated best when served with red meats, game and mature cheeses. It may also be enjoyed at the end of a meal served with biscuits with almonds.