Grape varieties: Corvina Gentile 30%, Corvinone 40%, Rondinella 25%, Raboso Veronese 5%.
Grape harvest: upon maturation the grapes are carefully selected and placed on bamboo racks, where they undergo a traditional withering process lasting over four months.
Vinification technique: a slight pressing of the grapes precedes a partial removal of the stalks. After that, a maceration period of 15-18 days follows at a low temperature (1-2° C) which allows for a higher concentration of primary fragrances. With the progressive increase in temperature, a spontaneous alcoholic fermentation starts, which continues at controlled temperature (13-15° C) in conditions of partial anaerobia for another 30 to 35 days.
Refinement: in French durmast wood barrels of medium capacity (10 hl) for approximately 36 months, followed by an additional year in bottle.
Colour: inscrutable burgundy red.
Bouquet: intense, of red fruit preserved in alcohol (cherry, plum), well combined with noble and persistent spicy scents.
Tasting notes: of remarkable taste concentration, it is persistent and well balanced by an elegant and velvety tannic structure.
Food pairings: game, mature cheese varieties, meditation.
Alcool: 15,95% Vol.