Area of Production
Classical Valpolicella Area.
Corvina 40%, Corvinone 30%, Rondinella 30%.
Natural fermentation with maceration, aging in steel vats for at least 6 months and 6 months in oak barrels.
Intense ruby red.
Fine and intense with notes of cherry that evolve on spices and black pepper.
Harmonius, elegant and with good persistence.
Pasta dishes with important sauces, second courses of meat, soups.