55% Corvina and Corvinone, 30% Rondinella, 15% Cabernet, Nebbiolo, Croatina and Sangiovese. Strong with a traditional definition, well balanced. The taste is dry with pleasant bitter undertones. The wine looks spicy, but is fruity with undertones of cherry scent. As soon as the grapes are picked, they are brought to the cellar in wooden boxes to be pressed there. After about three or four days of maceration, alcoholic fermentation takes place using local yeasts. This process takes between seven and eight days. Finally, the Valpolicella is removed and stored after two or three refills until the end of February. Then comes the moment of "ripasso", which gives the wine more complexity, color and structure. Then the Amarone is tapped and the Valpolicella is added to the pomace. A second alcoholic fermentation begins spontaneously, at the end of which the wine is transferred from the barrel. The product obtained in this way is filled into medium-sized to large barrels made of Slavonian oak, where it remains for about seven years until it matures.