This wine is made from red grape varieties grown on the Moraine Hills in the heart of Valpolicella. This wine is made in a traditional Veronese manner: raisin-drying of the grapes. The effect is partial dehydration: The grapes, placed in crates for about one month, lose about 8-10 % of their weight. This water loss naturally enriches the sugar contents of the grapes, their dry extract, and the color of the wine. Pre-fermentation aromas are formed during drying. these subsequently blend with fermentation aromas and, above all, with tertiary aromas coming from aging the wine in wooden barrels.