VINES. Corvina, Rondinella and Corvinone.
PRODUCTION AREA. Valpantena (Verona).
SOIL CHARACTERISTICS. Calcareous with high organic substances. Rich in potassium, calcium and magnesium.
VINE TRAINING TECHNIQUES. Guyot and Sloped Pergola Veronese.
HARVEST PERIOD. September and October.
VINIFICATION. Grape destemming and crushing, addition of selected yeasts.
FERMENTATION. Maceration in steel vats at 25°C.  Refermentation on Amarone marc.
AGEING. 18 months in local own winery.
ORGANOLEPTIC CHARACTERISTICS. Violet, ruby red colour, aroma of raspberry and blackberry, black pepper and liquorice. Warm and with very smooth tannin.
FOOD PAIRING. Soup, white meat, fresh cheese.
RECOMMENDED TYPICAL DISH. Pasta e fagioli veneta (Pasta and beans cooked Veneto style).
IDEAL SERVING TEMPERATURE. 15°C.