Grape Variety: Corvina 60% Rondinella 20% Corvinone 20%
Harvest: mid September by hand
Vinification: First fermentation in stainless steel at controlled temperature for 10 days second fermentation in stainless steel on the Amarone skins for 15 days (typical Ripasso style)
Ageing: The wine is aged part in barrique of 225 Liters capacity for about 18 months, and a part in barrels 2000 Liters. After this period is aged in the bottle for at least 6 months
Colour: Limpid, ruby red
Aroma: Ripe red fruits in alcohol hints of toasted and vanilla.
Tasting notes: persistent and harmonius, with a smooth body
Pairings: Excellent with grilled red meat, roasted meat. Aged and dry meat.