Area of production: Moron's hills, the boundary between the Municipality of San Pietro in Cariano and the city of Negrar in the Valpolicella region (Verona – Italy).

Variety: 90% Corvina & 10% Corvinoni.

Colour: Dark rubin red.

Bouquet: Aroma of fresh leather, tobacco and berry-fruit.

Flavour: Full-bodied, velvety with an excellent fine structure.

Recommended with: Red meats, mixed grill, Risotto and ripe cheeses.

This wine is made from raisins (dried grapes), the process is the same as for Amarone, i.e. the grapes are dried for about 90 to 120 days after which they lose a lot of water. The grapes are fermented in vats for about 45 to 47 days at a temperature of 35°C for the first 3 days. From the 4th day the temperature is lowered to 10°C and the wine must/cap is punched down and mixed 3 times a day each mixing phase lasting 10 minutes. The punch down/mixing is carried out to extract maximum colour and aroma.
When the fermentation ends the wine is poured and decanted for 2 days where the sediments are separated and the wine is put into second pass French barriques for 12 months. After this period the wine is decanted into a stainless steel tank and then put into French tonneaux for a further 6 months refinement before being bottled.