Varietals: 60% Corvina Veronese , 25% Corvinone, 15% Rondinella 

Region:  Valpolicella, Veneto

Harvest Method and Vinification:  Grapes are harvested by hand in mid-September. After careful selection, the grapes are placed in boxes and set aside to rest in dry, well-ventilated areas to promote the concentration of sugars (the reduction of the grapes is around 40-45%). Around the end of January, the grapes are softly pressed and left to ferment slowly in stainless steel tanks. The maceration takes 30-35 days and is made at a temperature of 10°-20° C. A daily pump over is carried out. 

Aging Process: Aging takes place for 48 months in small, medium/size French oak barrels and in bottle. 

Aroma:  Great intensity and persistence, with an ethereal scent, and fruity with black cherries in alcohol and prunes, bouquet of dried flowers and a hint of sweet spices.

Palate:  Structured and definite mellowness, contrasted by a velvety tannicity.

Food Pairings:  It pairs up traditionally with game, grilled or braised meat, and aged cheese.

Serving Temp: 19-20°C/66°-68° F