Vineyards sited on the hillsides of the designated Valpolicella Classico area, more specifically in the districts of Negrar, Marano and San Pietro in Cariano.

Corvina and Corvinone 70% - Rondinella 20% - Other types 10%. Harvest carefully selected for the process of drying that lasts on average 3 months.

Gentle crushing, followed by a maceration on the skins and a slow fermentation in stainless steel tanks for 40 - 60 days.

In 23 Hl barrels made of Slovenian oak for about 24 months and it continues in stainless steel tanks. Aging in the bottle varies from 6 to 12 months.

Intense ruby red.

16% Vol.

75 cl.

Roasts, grilled meats, game and aged cheeses.

16°/18° C. Allowing the wine to breath an hour before serving is recommended.