Fragrant, well-bodied, with hints of blackberries.
It is an excellent match for game, red meats and aged cheese.
Harvest: October upon the hills that surround the east side of Garda Lake. Only during excellent years.
Drying: The grapes harvested later than normal, are left to dry in natural conditioned rooms until they have lost the 40% of their weight.
Vinification: After this they are squeezed and macerated for 5-6 days at cold temperature. Fermentation lasts 1 month, because of low temperature and the high concentration of natural sugar inside the grapes.
Aging: It is finished in oak barrels for 24 months.