Vineyard location: Valpolicella Classica zone (hilly band to the north of Verona)
Soil: red-brown soil on detrital, limestone-marly and basaltic sediments
Vine yield per hectare: 100 ql./ha
Grape varieties: Corvina – Rondinella
Grape harvest: hand selection of the grape bunches that have reached optimum ripeness
Vinification techniques: traditional skin fermentation followed by 6-8 days maceration
Ageing: in oak barrels for one year, depending on the vintage
Wine analysis: Alcohol content 13% vol.

Colour: bright ruby red
Bouquet: velvety, elegant, with hints of hay and fruit
Palate: harmonic, full-bodied and lingering
Serving suggestions: wine to be best enjoyed within 3 years from bottling, served at a temperature of 16-18°C