| Grape varieties |
30% Rondinella, 5% Molinara, Corvina, Corvinone |
| Origin |
Marano di Valpolicella (VR) |
| Vinification |
Fermented for about 10 days, then pumped over twice a day, and a delastage in the middle of the fermentation process. |
| Ageing |
It is then racked four times, without being filtered, put to rest in oak barrels of 30 hl and then in oak barrels, always of oak, of second passage, the following summer. |