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Valpolicella, Verona, Veneto.


First selection’s grapes picked in the vineyard "Canova", between 200 and 250 meters above sea level, located in the Valpolicella area. Calcareous soil. Fully exposed to the south.


Corvina Veronese 70%, Corvinone Veronese 15%, Rondinella 10%, Oseleta 5%. Manual harvest and selection at the beginning of September.

Drying Process

Withering from mid-September for about 100 days, with natural weight decline of 60%. Scrupulous care and control of the integrity and health of the bunch in the drying loft.


Soft pressing of the grapes in the period between December and January. Temperature-controlled fermentation and maceration for 30 days.


The wine obtained by pressing ages in 30hl Slavonia oak barrels for 48 months. Further evolution with aging for 12 months in bottle.

Tasting Notes

Deep ruby red color with garnet grains. Ethereal scent, vanilla, spicy, with hints of cherry, bitter almond and vanilla. The flavor is full, warm and velvety.


Alcol 15,7% Vol.
Total Acidity 5,9 g/l.
Residual sugar 7,2 g/l.
Net dry extract 35 g/l.

Food suggestions

Traditionally paired with venison. Perfect wine with meat dishes, braised meats, game and mature cheeses. It should be opened one hour before meals. Serve at room temperature of 17-18 ° C.


Ancient glass Bordolese Spalla Alta “Anni 50” cl 75 700 gr. In a six bottle wooden box; horizzontally positioned.
Available magnum size. 150 cl. Wooden box singular bottle.


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