Vinification: The grapes are dried under controlled conditions for 3 months until they lose up to 40% of their weight. After crushing, a long slow fermentation takes place in stainless steel vats. The wine is then aged in large oak vats for around two years.
Production area: Terraced vineyards on South facing slopes in the Valpolicella area to the
North and East of Verona. The vines are trained using the traditional pergola veronese system.
Alcohol: 15% by vol.Grapes: 60% Corvina 30% Rondinella 5% Molinara 5% Negrara