Coming from the best harvested grapes, after drying for 100-120 days, they are gently pressed and fermented slowly, at a controlled temperature of 15-17 ° C, so that the wine obtained can be left to rest in 500-liter tonneau. for a period of 36 months.
Very intense red, with garnet reflections, notes of cherry and morello stand out on the nose; allowing the bouquet to oxygenate it is made up of fruit aromas passed in spirit, with hints of tobacco and spices due to the noble molds formed during the drying. On the palate it is fully fruity, round, soft and warm. Strong fragrance, which makes this wine the flagship of Valpolicella.