||40% Corvina, 5% Molinara, 10% Rondinella, 40% Corvinone, 5% Oseleta
||Loc. Vajol - S. Floriano - S. Pietro in Cariano (VR)
||The selected grapes have rested four months in a fruit bed dug i the turf, where the natural process of lilting has come to an end. Between January and February the grapes have gone through a process of fermentation and maceration at a controlled temperature.
||After that follows a refining process of 18 months in wooden barrel of 30 hl.
||Excellent for stews, stracotto o brasato (roasted meat, stewed in red wine) and, in general, all dishes with higt aromatic persistence.