The grapes that go into this wine grow in the heart of Valpolicella, in the hilly area just outside Verona.

Corvina, Corvinone, Rondinella

Harvesting by hand begins in the first ten days of October. A light pressing is followed by maceration at a controlled temperature for 10–12 days. The resulting must is then fermented in steel tanks. Following fermentation, the wine is ‘ripassato’ — left to sit — on the pomace of another symbolic wine from the region, Amarone. After this long process, it is aged in barrels for at least a year.

Carmine red. On the nose, notes of spice and ripe wild berries stand out. Soft and round on the palate, with well-balanced tannins and a hint of red fruit.

14%