Varietal Composition: Corvina veronese 70%, Rondinella 20%, Molinara 10%

Appellation: Valpolicella DOC

Area of Production/origin: Valpolicella area

Harvest Date: Second half of September

Cellaring: 2-3 years

Alcohol Content: 12 % vol

Total Acidity (as tartaric acid): 5,4 g/l

Reducing Sugar: 3,5 g/l

Serving Temperature: 18°-20° C