Production Area: Vineyards to the north-east of Verona.
Grape Varieties: Cabernet Sauvignon 100%.
Alcohol 12% by Vol.
Total acidity about 5.50 g/l.
Vinification: Crushing and de-stemming of the grapes. Fermentation temperature between 20° and 25°C. 12 days of maceration.
Refinement: In stainless steel vats and about 3 months in bottle.
Sensory Impressions: Ruby red colour tending to purple. Characteristic vinous bouquet. Very good body. Round, dry and full-bodied taste.
Serving Information: 18°C in tulip glass.
Dining Accompaniment: Red meat, game and seasoned cheeses.
Longevity: 2 to 3 years.