70% of the grapes are fermented in September (following a normal red wine fermentation with destemming), while the remaining 30% undergoes a gentle drying process. Those grapes are vinified in December and then the two resulting wines are wisely blended before the ageing that occurs for a minimum of 15 months in barriques. Red grapes from the Verona area, predominantly Corvina Veronese, Corvinone, and Rondinella.