Grapes from low-yielding vineyards around the town of San Pietro in Cariano, close to Verona, are employed to make this appassimento wine. The blend is 60% Corvina and 40% Merlot, the grapes grown on pergola Veronese and Guyot trained vines typical of the region. After hand picking, about 60% of the grapes are placed in wooden crates in a well-aerated loft and left to dry until December. During this appassimento the grapes will lose up to 50% of their original weight, in water, concentrating the colour and flavour compounds. These dried grapes are removed from the stems and undergo a slow, long fermentation. In February, this wine is blended with the product of the undried-fruit fermentation, and 50% of this blend is aged in American and French barriques for 12 months. Intense ruby-red, with a bouquet reminiscent of cherry, dried fruit, chocolate and prune; the palate is full-bodied, soft and round, with a spiciness and lingering finish.