location: Located in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills, at an altitude of between 150 and 350 metres facing South East.Varied soils; including clay, limestone and alluvial soils.

vineyard: Double pergoletta, pruned to 18 buds per vine.

Average age of vines: 15 to 25 years.

Planting density: 3,300 vines per hectare. Permanent grass sward between vines.

yield per hectare: 33 hectolitres

harvest: By hand, normally around first ten days of October. A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days.This “appassimento” process shrivels the grapes and concentrates sugars, colour and flavor.

vinification: Dried grapes are destemmed and pressed in early February. Fermentation temperature ranges from 12° to 23°C, with maceration on skins for 30 days (including 12 days cold soaking). Manual punching down of cap 3 times a day. Complete malo-lactic fermentation. Maturation takes place in oak for 18 months using both 225 litre French barriques (Allier and Nevers oak) and 50 hectolitre casks. A further 6 months ageing in bottle before release.

stabilization: Natural clarification and no fining or filtration.

colour: intense garnet red.

bouquet: strong and persistent, ethereal and fruity bouquet with hints of black cherries and prunes, floral notes and sweet spice aromas.

flavor: full-bodied and rich, backed by structured, yet velvety tannins.

how to serve: Serve at a temperature of 18°-19°C ideally in large glasses. Uncork the bottle at least 2 hours in advance.

food matching: Traditionally served with game, grilled and braised meats and full-flavoured mature cheeses.