Production area hilly vineyards with soil of medium mix tending to calcareous, located between the municipalities of Marano di Valpolicella, Fumane, San Pietro in Cariano.

The varieties of grapes Corvina and corvinone (70%), Rondinella (30%).

Sensory Impressions A clear, remarkably brilliant ruby red colour, with ruby-garnet hues visible at the edge of the glass, it offers a powerful nose, redolent of sour cherries in spirit, prunes, a potpourri of dry flowers, underbrush, cloves, fine oak, cinnamon and roots of liquorice: an ample bouquet, alluring and aristocratic. The palate is concentrated, with a silky, velvety texture, an extremely dynamic acidity and a pleasant strength; in brief, a big wine, with a long, clean finish.

Food matchings Versatile in the matching, accompanies pasta with meat sauces, cheese semi seasoned salami. Educated to a good degree of evolution, knows how to give the maximum in combination with noble poultry as capon and guinea fowl, roast veal, pork spare ribs with sauerkraut and cotoletta alla milanese.

Alcohol 14% Vol.
Service 14-16° C.
Vinification Destalking and crushing soft of grapes.
Fermentation temperature: 26-28°C.
Maceration: about 10 days in stainless steel.
The art of the Ripasso: 5 days of maceration/fermentation of the wine Valpolicella on marc of Amarone and Recioto.
Maturation 9 months in barrels of medium capacity of oak from Slavonia.
Aging About 6 months in the bottle.
Longevity 6-8 years.