The grapes are produced in the heart of Valpolicella Classico and in the hills of the Valpolicella Valpantena in the districts of Quinto, Grezzana and Santa Maria in Stelle. The soil is marl-calcareous and rich in iron.
Manual harvest takes place in the third week of September. Vinification is carried out in large shallow tanks suited to increase the contact between skins and must. The wine undergoes fermentation in temperature controlled tanks between 64 - 68˚F. The wine is aged in glass-lined cement tanks in the underground cellar for 8 months followed by at least 3 months in bottle.
Excellent with stuffed mushrooms, calamari, chicken, caprese salad, eggplant parmesan, and other lighter Italian dishes.

ABV: 12%