Corvina, Corvinone, Rondinella, Oseleta and Croatina
Vinification starts between the end of January and the end of February (depending on the vintage), using roller crushers. Fermentation takes place in stainless steel vats; the temperature is raised to 10°C and stabilizes thereafter at around 15 °C. Maceration lasts 25-30 days, with pumping of the must over the skins once a day. The wine is separated from the pomace when the residual sugar is around 130 g/l, and then racked 2 or 3 more times. When the wine is clear (towards May or June) it is transferred into oak barrels, where it ferments very slowly until December. The wine is then racked and stored for two more years. After bottling, the wine continues to mature for at least 8 months in the bottle.
Very mature and strong, full-flavoured cheeses accompanied by honey and mostarda (Italian chutney); dry desserts, especially chocolate-based ones. It is excellent on its own, and is highly recommended for stimulating good company and pleasant conversation.