PRODUCTION DISTRICT: Vineyards in the municipalities of San Pietro in Cariano, Negrar, Fumane, and Marano.

TYPE OF SOIL: Stony, clayey limestone on well-aspected south-west-facing sites.

TRAINING SYSTEM: Guyot and Veronese pergola.

HARVEST: A meticulous selection of the grapes starts in September, handpicked in the vineyards and stored in crates to be taken to the fruit lofts. For about 3 months the grapes are left to dry and lose about 30% of their weight, while the complex, intense aromas develop in the grapes.

WINEMAKING METHOD: At the beginning of winter, when the grapes are concentrated and rich in sugars. the pressing can begin, with a long, slow fermentation of the grapes at controlled temperature.

AGEING: Part of the wine is aged in Slavonian oak barrels and the rest in French oak barriques.

SENSORY PROFILE: Dark ruby hue, with garnet rim; full, complex nose of jam, raisins, and violets, with balsamic, spicy hints; at the palate rich and fruity (raisins, plums, wild berries), followed by an elegant spicy finish.

RECOMMENDED CELLARING: 10 years in bottle, laid horizontally in a dark place at the right temperature and humidity.

FOOD PAIRING: Roast and braised red meats, game, and aged cheeses.

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We reserve the right to refuse the delivery of any alcohol to any person who does not appear or cannot prove to be at least 18 years old. We also reserve the right to refuse the delivery of any alcohol to any person who is, or appears to be, under the influence of either alcohol or drugs.