Location: the Valpolicella DOC area.
Altitude: 150-350 metres a.s.l.
Soil type: varied, silt-clay, partly calcareous and partly on Eocene marls. Grass sward between vines.
Training system: Pergoletta Doppia.
Age of vines in production: 15 to 25 years.
Buds per vine: 18. Density: 3,300 to 3,500 per hectare. Yield per hectare: 70 hl.
Harvest: in the beginning of October exclusively by hand.
Alcohol: 13.5 %
Vinification: destemmed and gentle pneumatic crushing Fermentation temperature between 25 and 28 °C. Maceration for 10 days with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second Fermentation on the Amarone skins during 15 days at a temperature of 15 °C with daily punching downs. Malolactic fermentation completed. Aging in wood then in bottle.
Colour: intense ruby red.
Perfume: complex, of red fruits, vinous and spicy.
Flavour: harmonic, full-bodied and velvety with well-balanced tannins and acidity