Provides to the taster a structure and firm softness, with a counterpoint of velvety tannins.

All types of grilled and braised red meat and aged cheeses.

Obtained from Corvina, Corvinone, and Rondinella grapes grown in the Valplicella Classico area using the traditional method of drying in large fruttaio, or drying rooms. The grapes are dried in large drying rooms for 120 days. Crushing with de-stemming of the grapes. Fermentations, aging in wood, then in bottles.