Varieties: Corvina, Molinara, Rondinella.
Region: Bardolino DOC District.
Soil: Pebbly hills of morainic origin with heavy gravel.
Harvest: From late September through to the first ten days of October.
Winemaking Method: Ripe grapes are fermented, macerating for approximately 15 days, at a controlled temperature of 20-28°C. Inoculated yeasts and modern fermentation tanks are used to further improve the unique traits of the grape varieties used.
Profile: Vibrant red, with a well-defined nose of blackberries as well as a dry, savoury, well-rounded flavour with a distinct note of berry fruits.
Food Suggestion: Cured meats, rich starters, poultry and white meat.
Storage/Cellaring: 1-2 years in bottle, laid down in a cool, dark place.