||San Pietro in Cariano e Pedemonte di Valpolicella.
|Composition of the land
||Very varied, medium calcareous on debris.
||Red vinification takes place in contact with the skins for about 10 days, with daily replacements.
||The wine matures for 12 months in oak barrels of 30 hectoliters and continues refining with a further 4 months in the bottle.
||It is matched with soups, pasta and beans, first pasta dishes with ragù and braised red meat.