Grape varieties: Corvina, Rondinella, Molinara Growing area: Cazzano di Tramigna, province of Verona Alcohol content: 15.00% vol. Residual sugar: 8 g/l Total acidity: 5.6 g/l

Soil type: Hills with calcareous deposits, surfaces rich in stones and lime Planting density: 4,000 vines / ha Yield per hectare: Average 100 quintals / ha Training system: predominantly Veronese Pergel

Vinification:

The grapes, harvested by hand in September, are brought to well-ventilated rooms and dried there until December/January – according to the well-known production method of Amarone della Valpolicella. The dried grapes are then destemmed and pressed. The mash and must are transferred to special fermentation tanks, where the addition of selected yeast initiates alcoholic fermentation. Fermentation takes place at a strictly controlled temperature (24–25 °C) to extract the fruity components of the berry skin as well as the finer notes of the seeds.

Through frequent but short pumping processes (rimontaggi), all the valuable ingredients are released from the berry skins, which gives the wine its characteristic notes of dried fruit and jam.

This is followed by maturation in 5-hl wooden barrels and barriques.

Sensory properties:

Color: Deep dark red with violet reflections Aroma: Intense aroma of cooked fruits and jam Palate: Very elegant with a harmonious balance of power and smoothness. A complex finish with distinct notes of cherry, blackberry, and raspberry jam, accompanied by intense spicy notes.

Gastronomic recommendations:

Ideal with spicy dishes, red meat and slightly spicy cheese

Serving temperature: 16–18 °C It is recommended to open the wine at least one hour before serving to allow it to breathe well.