Grape varieties: Rondinella and Corvina Veronese. Vines are cultivated using the “spalliera” method. The pruning is made using “Guyot “method with 5.000 bases/ha.

Area of production: These grapes are produced in the vineyards of the Bertani Estate in Villa Novare in Arbizzano of Negrar in the heart of Valpolicella Classica. The soil, of the eastern side, is of marlcalcareous composition, while in the western side, a modest stratum of agrarian soil, covers slabs of calcareous stone.

Vinification: The manual harvest takes place in the second week of September. A selection of the best, perfectly ripe and healthy bunches is then transported to the loft extremely airy rooms situated in the wine cellar garret and laid out on cane mats for the drying. After about 120 days, during which all operations are make daily and manually, the withering gives the grapes a thickness, a wide variety organoleptic addition and a concentration of sugar of about 24/25° babo. At half of January grapes are picked from the bunches and press. Then the grapes are vinified with an initial very low temperature of 4/5°C, which reaches in the final stage with a temperature of 18°C. The slow fermentation, that follows to the period of maceration (about a total of 50 days) gives to the wine a high level of noble alcohols and glycerine, very important elements for the elegance and softness of the taste.

Ageing: It ages for about 6 years in Slavonian oak casks (the capacity is from 60 hl) and an aging period of about 12 months in the bottle.

Organoleptic characteristics: The wine is a deep garnet red colour. The classical cherry flavours are immediately perceptible to the nose, with the preponderant notes of marasca and plum. The wine presents a great variety of characters: dry fruit, leaf of the, liquorice and spice. The wine opens up in the mouth with all the red-berry fruits, besides vanilla in soft, heavy-duty cloth.