40% Corvina, 30% Corvinone, 20% Rondinella, 10% Molinara.

Production: Manually harvested grapes are fermented with indigenous yeasts only. 15 day maceration on the skins is followed by aging in concrete vats for 8-12 months, depending on the vintage.

Deep dark ruby colored, this wine shows minerals and fresh herbs in the nose following by a dark berries and wild cherries in the mouth. Tannins are ripe and smooth.