40% Corvina, 30% Corvinone, 25% Rondinella, 5% Croatina. After 4 months of appassimento technique, the grapes get pressed, left to macerate for 30 days and then fermented. It’s then aged for 30 months in Slavonian casks and 3 months in bottle before release.

Ruby red in colour, full bodied with perfect structure and balance. Hints of sour cherries on the palate intermingle with plums and maraschino cherries. The long ageing process allows a real savoury mouthfeel and a lengthy finish.

Ideal with braised meat, game and mature cheeses. It can also be enjoyed at the end of the meal.