Grape varieties: Corvina Veronese, Rondinella and Molinara.

From carefully selected grapes left to dry for ninety days before fermentation in steel tanks for thirty days, with daily pump-overs on the skins at a controlled temperature. The wine is then aged for thirty-six months in traditional 5–25 hl oak barrels, followed by six months of bottle refinement.

Deep garnet red in color, it offers a very intense and characteristic aroma. Full-bodied, warm, and velvety on the palate, with notes of ripe fruit and undergrowth.

An excellent pairing for roasts, stews, braised meats, red meats, and well-aged cheeses.