Corvina Veronese, Corvinone, Rondinella and other ancient grape varieties.
The grapes for drying are hand-picked and selected; they account for 25% to max. 50% of the total production, depending on the vintage.
Towards mid-September skilled workers pick the grapes by hand and carefully put them into small crates, which are then placed in the “fruttaio”, the perfect location for the drying process.
Vinification is carried out between December and the end of January (depending on the vintage) using roller crushers. Fermentation takes place in small vats containing no more than 3000 litres each. The temperature, raised initially to 10°C, stabilizes at 15°C till the end of the process.
Maceration lasts for more than 30 days, with pumping over twice a week.
Towards May or June, after two rackings, the clear wine is transferred into 2000- litre oak casks, where it ages for some years.
The wine remains in bottle for some months before release.
It can be matched with robust main courses: braised meat with sauce, game and very mature and sharp cheeses. It can also be sipped slowly in convivial company during pleasant after-dinner conversations.
Serve at room temperature, in large crystal balloon glasses.
We recommend decanting the wine before serving