Valpolicella, near Verona
Grapes are raisin-dried for at least 4 months after harvesting, losing at least 40% of their weight.
Fermentation temperature between 18 and 22 °C.
Maceration time: 12 days.
Refinement in barriques for at least one year.
Total acidity : 5,60 g/l
Alcoholic degree: 13,50 %