Varietal: Corvina, Corvinone, Rondinella
Area of Production: Valpolicella
Soil: chalky, clay, calcareous
Harvest Time: The best sun-exposed grapes picked manually and selected in second half of September
Vinification: Starts at end of January, early February after drying in airy crates, then to rosso tradition for 25-30 days
In the Cellar: Ages for 36 months in oak barrels
Serving Temperature: 18-20 degrees C
Pairings: Excellent with red meats, game, and cheeses.