The grapes are dried under controlled conditions for 3 months until they lose up to 40% of their weight. After crushing, a long slow fermentation takes place in stainless steel vats. Part of the wine is refined for 15 months in 225 liter oak barrels.The wine is then aged in large oak vats for around two years.
Full-bodied and dry with a perfume and palate of ripe black cherry fruit and notes of tar and dark, bitter chocolate on the finish.
Produced from terraced vineyards on south facing slopes in the Valpolicella area to the north and east of Verona. The vines are trained using the traditional pergola veronese system.