In 50hl. oak barrels followed by a short stay in stainless steel vats.

Dessert wine recommended with cakes and pastry.

Hand selection of the best grape bunches coming from hilly vineyards. The grape is collected in small crates and left to raisin to achieve a high concentration of sugar, extracts, aromas and glycerin.

Red-brown soil on detrital, limestone-marly and basaltic sediments.

Color: ruby red. Bouquet: intense, with fruity and floral notes. Palate: pleasantly sweet, fresh and velvety.

Valpolicella Classica zone (hilly band to the north of Verona).

Raisining of the grapes for 3 months followed by traditional skin fermentation and slow maceration. When the must is still sweet the alcoholic fermentation is blocked by a series of frequent rackings.