Made from a blend of Corvine Veronese, Rondinella & Molinara. It is cultivated in Montresor’s vineyards in the Valpolicella Classico zone (north-west of Verona). The grapes are first picked around late October and late harvested grapes are dried out for four months (until February of the following year) and then crushed. The must is fermented in stainless steel for four months. The wine is aged in Slavonian oak casks and small French barrique for two years.