Obtained from Corvina, Corvinone and Rondinella grapes grown in Valpolicella area. The grapes are carefully selected in the vineyards and partly dried in suitable places and vinified not before 15th December. The features of the climate in this area favour the semi-drying of the grapes, a very ancient method here becomes traditional. The wine is then obtained by an accurate red winemaking: long maceration of the skins and fermentation for about two weeks at controlled temperature, at about 28-30°C. After the malolactic fermentation, the wine is aged at least for two years before bottling. Intense ruby red. Elegant aroma of ripe plum with hints of chocolate. Great harmony on the palate with silken tannins and classic black cherry fruit flavours.