Vineyard: Corvina 45%, Corvinone 50%, Rondinella 5%, Oseleta 5%
Geographical Location: Veneto – Italy Northeast of Verona, in the hill that divides Montorio from the Valle d’Illasi
Winemaking technique: The grapes chosen and collected in boxes are arranged in a special ventilated room to be dried according to the famous process of Drying. Grapes lose 50% of their original weight concentrating sugars, aromatic components and noble tannins. In February, soft pressing takes place and fermentation starts at low natural temperature (13th – 17th); the long maceration maximum extraction of the fruit. The wine remains for 12 months in oak tonneau French and in barrels of larger sizes (700, 1500 and 2000 litres); after bottling, remains to refine at least 8 months before being sold.