Made from Corvina, Rondinella, Corvinone, Croatina, and Molinara, with older vines (up to 60 years) located on hillside and hilltop vineyards. Hand harvested,100% de-stemmed, with short, spontaneous (natural yeast) temperature controlled fermentation with little to no post-fermentation maceration. Picked in 2 tries, with about 70% of the fruit harvested initially and vinified "normally", then the rest of the harvest is picked up and dried until sometime in December. Once the results of appassimento are vinified, the lots are put into barrel and bottled for 3 years for maturation. At that point, owners Stefano, Nicoletta, and their son Alberto come to a consensus about what will make the final blend. Once decided, they give it a month, and then repeat the exercise to confirm their selections. About 30k bottles are released to the market.