Grapes
Corvina e Corvinone veronese 70%, Rondinella 30%. Traditional drying of the grapes began in early October, with extreme care exercised to maintain clean, healthy grapes throughout the process. After 90 days of drying, the grapes had shed 35-38% of their weight.

Vinification
Cool-temperature fermentation began in January, followed by a 30-day maceration on the skins in large oak barrels.

Cellars
The wine was matured for 15 months in new 225-liter Allier oak barrels with medium toast and then bottled.

Characteristic
Deep garnet-red color tinged with purple. Heady, spicy bouquet with intense, multy-layered aromas of ripe cherry, bitter almond and toasty vanilla. Opulent silky texture, with full, rich flavors in the mouth carrying throught to a very lenghty, pleasantly bitter finish.

Food suggestions
Traditionally combined with game or venison, grilled or braised meat, very old cheeses. To try also as for meditation. To uncork a hour before serving, in large glass, to the temperature of 18-20°C.