Color: Vibrant and intense ruby red.

Aroma: Cherries preserved in alcohol with notes of fruits of the forest and light hints of vanilla.

Taste: The wine is soft and velvety on the palate with flavours of red fruits. It has excellent body with a long finish.

Soil: Clayey and chalky soils in hillside vineyards located in the Valpolicella appellation.

Pruning System: Pergola corta veronese.

Yield: 10 tonnes per hectare.

Winemaking Technique: After a first fermentation, towards the end of February, the wine is left to re-ferment on the grape skins used to make Amarone for about 15 days. During this fermentation we also add dried grapes to give more body and complexity to the wine. The wine is left omature in oak casks for 16-24 months. After bottling, the wine is left to settle for 6 months.

Alcohol Content: 14.5 % by vol.

Serving Temperature: 15 – 18 °C.

Corvina, Corvinone, Rondinella.

Grapes are harvested by hand at the end of September and the beginning of October.

This wine pairs excellently with grilled red meats, roasted meats,
game and mature cheeses.