Grapes are sourced from the north of Verona, in the hilly vineyards with medium density soil tending to be calcareous, situated in the villages of Negrar, Fumane, San Pietro In Cariano and Marano. Corvina (40%), Rondinella (30%), Corvinone (30%).

The “Ripasso” technique is a very old traditional winemaking process established in Verona which is done by refermenting the Valpolicella wine on Recioto and Amarone pressed grapes. This unique 'double ferment' adds flavour, complexity, power and body to the wine.