VINEYARD LOCATION: classic hill of Valpolicella Area.

SOIL: stony, clay.

VINE TRAINING SYSTEM: Pergola Corta Veronese

GRAPES: Corvina 70%, Rondinella 30%

HARVEST: the grapes are harvested by hand, starting from end of September/beginning October for around 20-25 days.

FERMENTATION: Once in the winery, the grapes are destalked and crushed. The juice is then put into stainless steel tanks. After a first fermentation, at the end of February, it starts a second fermentation in contact with ‘Amarone skins’ for 15 days. After that the wine is put in wooden barrels where it ages for 16-24 months. After bottling, the wine is then aged again in bottle, for other 6 months.

CHARACTERISTICS: intense, ruby-red colour. The aroma is intense and smooth, characterised by red fruit notes and berry jam. This wine has great structure with a persistent aftertaste

FOOD: very good with red meats on barbecue, roasted meats, game birds and aged cheese.