Local grapes in the traditional blend of Corvina, Rondinella and Molinara are pressed and destemmed and then ferment at a controlled temperature and are left to macerate on the skins for a few days. After malolactic fermentation, the wine ages for a few months in Slavonian oak barrels. In the glass, the wine emits a brightness and a ruby colour that has almost rose-like nuances. The scent is delicate, interwoven with floral fragments and hints of cherries brushed with the slightest trace of alcohol. The palate is full of character, decisive at the start and tenacious on the finale with a gait that resounds with form and substance. The firm but elegant tannins lead to a fresh and beguiling finish. This wine pairs admirably with white meats, but also with rich fish dishes, such as eel and dried salt cod (baccala).