Grape varieties: Corvina Veronese, Rondinella and Molinara.

After being manually harvested, the grapes are pressed, followed by fermentation for ten days with daily pump-overs on the skins. The wine then undergoes a second fermentation on Amarone pomace (Ripasso) for about eight days. It is aged for twelve months in small 225-liter barrels, then refined for six months in the bottle.

Deep ruby-red in color, this wine offers a delicate bouquet with hints of red fruit and cherry. Dry on the palate, with a subtly soft and pleasantly bitter finish.

It pairs beautifully with traditional autumn risottos, such as those with mushrooms or radicchio, as well as grilled meats and wild game like wild boar or hare.