Grape varieties: Corvina, Corvinone and Rondinella.
Production area: high hills in the Valpolicella Classico production area, between 300 and 500 m. a.s.l.
Soil composition: calcareous deposits on volcanic rocks.
Growing systems: traditional “pergola veronese” on stone wall terraces, called “marogne” in local dialect.
Vinification: fermentation on the skins in small stainless steel tanks with frequent “délestage”. The wine ages in big barrels.
Food pairings: perfect companion for everyday cuisine, it goes well with local traditional dishes, as polenta with cheese and mushrooms.
Service temperature: 14-16 °C.