After the harvest, carried out in early November, a slight drying is carried out for about 40 days, then the red vinification for this splendid Valpolicella is carried out. Maturation of the wine in French oak barriques, for about 15 months, then another 6 months in steel, and then rest for 3 years in glass. Notes of ripe cherry, blueberries, red currant, black plum, grass and violet. The sip is soft and seductive, with a presence of ripe fruit and spices aftertaste. Pairs perfectly with many types of food such as pasta, risotto, soups, roast beef and medium-aged cheeses.