AREA OF PRODUCTION
Vineyards are located in the heart of the Valpolicella area, around the villages of Sant’Ambrogio, San Pietro in Cariano, Fumane, Marano e Negrar.

VINIFICATION
The grapes are pressed, with very low yields in terms of wine, after 80/100 days of traditional drying in special rooms (fruttai), causing the sugars in the grapes to become more concentrated. The must ferments slowly for 18-20 days in contact with the skins. It matures in large traditional Slavonian oak casks prior to a further period of bottle-ageing.

TASTING NOTE
A wine of great structure that is rich, rounded and velvety; it displays a highly appealing full, fruity style, intermingled with refined spicy sensations.
Corvina, Rondinella, Corvinone
Alcohol: 15% Vol
Serving temperature: 18°- 20° C