IN VINEYARD
The land is at an altitude of 450 meters above the see level and is made by the alteration of calcareous-fossilifere formations, in particular the red flake and biancone marble. The selection of the grapes and the harvest are made by hand during the last two weeks of September, to obtain a perfect maturation of the
bunches.

IN CELLAR
The Valpolicella, before aging, is macerated a second time on the marc of the Amarone just drawn and left to rest for about 15-20 days. Then a maturation in oak barrels of 500/1000 LT for 18 months takes
place. Follows ageing in bottle that lasts until optimal maturity.

TASTING NOTES
Intense red color with garnet reflections. Bouquet recalls red berries like currants and blackberries, with hints of violet, plum and spices. In mouth we can find fresh notes of red berries. Velvety, delicate and
balanced tannins. 14.5% Alc. Vol. Taste at 16-18°CGrapes: 65% Corvina, 15% Corvinone, 10% Rondinella, 10% altri vitigni

Sulphites: 86 mg/l

Sugar: 7.8 gr/l

Acidity: 6.05

PH: 3.51

Density: 5200

Yield: 50/70 Hl/Ha