Area of Production
Classical Valpolicella area.
Corvina 40%, Corvinone 30%, Rondinella 30%.
Natural fermentation with maceration, aging in steel vats for at least 12 months.
Bright ruby red.
Wide and fruity with notes of cherry and floral scents.
Fresh and enjoyable, with good flavor and acidity.
Perfect with appetizers, cold cuts and cheeses.