Production area Classic Valpolicella. From the vineyards of high hill of calcareous origin situated in the communes of Marano di Valpolicella, Fumane and San Pietro in Cariano, north of Verona.

The varieties of grapes Corvina and corvinone (70%), Rondinella (30%), with careful selection of the bunches and withering of the grapes for about 120 days.

Sensory Impressions An almost inky ruby red colour with strong, purplish hues at the edge of the glass, it offers a wide range of extremely intriguing notes, mainly resinous, balsamic and mentholated ones, cured tobacco leaves, the fruitiness of blackberry, blueberry and tamarind, sour cherries in syrup, cherry and berry compote, forest floor; in brief, a bouquet that is more oriented towards harmony and elegance than pure power. The palate is intense, structured, freshly acidic, with very little space for sweetness; it is coherent with the impressions on the nose; the tannins offer a velvety texture with a vivacious grip and the finish, hinting sour cherries and tobacco, is extremely fresh, clean and persistent..

Food matchings Suitable for the end of the meal, it exalts with sweets to coffee, castagnaccio, Chocolate cakes; if consumed in old age, it is a wine for meditation, to be drunk alone or in the company of a tocchetto Roquefort.

Alcohol 14% Vol. played, plus 130 gr of sugar residue.
Service 14-16° C.
Vinification Destalking and crushing soft of grapes.
Fermentation temperature: 26-28°C.
Maceration: about 40 days in stainless steel.
Malolactic fermentation partially unwound in the spring.
Maturation 14 months in barrique 225 liter French oak barrels.
Aging at least 12 months in bottle.
Longevity 5-10 years.