Colour: dense and compact garnet red. Bouquet: great intensity and persistence, with ethereal aromas. Fruity notes of cherries in spirits and dried plums, floral notes of dried flowers and an entire olfactory range of sweet spices. Taste: structure and firm softness, with a counterpoint of velvety tannins.

Obtained from Corvina, Corvinone and Rondinella grapes grown in the Valpolicella Classico area using the traditional method of drying in large fruttaio, or drying rooms.

Located in the heart of the Valpolicella Classica area at an altitude between 150 and 450 metres above sea level with southeast exposure and land of various composition. Grassing of the vineyard. Training system: double pergoletta. Age of producing vines: 20 to 25 years. Load of buds per vinestock: 18/24 Planting density: 3,300/3,500 vines per hectare. Yield per hectare: 44 hl.

Harvest: between the second ten days of September and the first ten days of October, exclusively handpicked. The grapes are dried in large drying rooms for 120 days. Crushing with de-stemming of the grapes. Fermentation, ageing in wood, then in bottles. Stabilisation: natural.

All types of grilled and braised red meat and aged cheeses.