Valpolicella Classico area north of Verona. Soil is calcareous with fine layers of limestone.
Soft pressing with skin maceration for 8 to 10 days. After pressing, 10% of the must is extracted to obtain
better color and tannin. After racking and malolactic fermentation, the wine is aged partially in stainless
steel and partially in oak for 15 months, followed by 4 months of bottle refinement before release.
Color: Ruby-red, tending toward garnet with age. Bouquet: Black cherry with some earth notes.
Taste: Round and well structured, with rich fruit and soft tannins.
Perfect with pastas, grilled chicken and mild cheeses.