A red blend of Corvina, Corvinone, Rondinella, Molinara and others.  Soil consists of Toar (basalt) & chalky gravel.  Grapes are sourced from vineyards ranging in elevation from 260-300.  The grapes are pressed at the middle of October and the fermentation started immediately with selected yeasts. Fermented at room temperature it is drawn off after 10 days with a sugar residue of 15 g/l. After another 12 days it is decanted, leaving the sediment. The fermentation on  lees is terminated in steel vats followed by the malolactic fermentation.