This wine was made using a traditional Veronese practice known as "ripasso", producing a wine that has plump red fruit combined with sweet spices, giving way to delicately spiced herbs.
The vineyards are situated in the hilly areas of the Valpolicella DOC, at an altitude of 180-250 metres above sea level. The vineyards face south east and are based on chalky and clay soils. The vines are trained according to the traditional pergola training system with a density of 3,000 vines per hectare. They are on average 31 years old and are pruned with 14-15 buds per vine.