GRAPE VARIETY: Corvina Veronese, Corvinone,  Rondinella

VINIFICATION
The grapes are dried on racks for five months. Crushing takes place between late January and February, followed by extended maceration with temperature-controlled fermentation.

The wine is aged in oak barrels for at least two years, followed by a further four months of bottle aging.

VISUAL PROFILE: Deep ruby red with subtle garnet reflections that intensify with aging.
OLFACTORY PROFILE: Intense and distinctive, with notes of red fruit jam and sour cherry, finishing with hints of vanilla.
TASTE PROFILE: A robust, full-bodied wine with great impact; harmonious, velvety, round and warm, with subtle notes of oak, toast and spices.