||20% Corvina, 20% Rondinella, 50% Corvinone, 10% Oseleta
||Pergola Veronese and Guyot
||Second half of October by hand
||Selection of grapes in the vineyards undergoing a traditional casserole drying in fruit. Red vinification ensures skin contact for the whole fermentation process and color extraction is favored by 2 daily refills and one half-fermentation delastage.
||1st year in barriques and 2 years in oak barrels of 25 hl