The grapes, Corvina, Corvinone, and Rondinella, were harvested from the slopes of the Illasi valley at elevations ranging from 220 to 300 meters. Following the Ripasso method, they underwent a second fermentation for 15 to 20 days with the press residues of Amarone. This process enhances the wine's color, alcohol content, extract, and structure. Subsequently, the wine was matured for 24 months in French oak barrels. The result is a full-bodied and highly flavorful wine, recommended to be opened a couple of hours before serving and presented at a temperature of 18 - 20 °C. This Demeter-certified, biodynamic wine is suitable for vegans.