Dry, destemmed grapes were crushed and pressed three months after harvest. After fermentation, the wine was aged 24 months in French oak and 12 months in bottle before being released. Dark ruby-red color. Intense and elegant aromas of ripe fruit, raisins and spices with vanilla, tobacco, cocoa, and anise. Persistent, warm flavors, velvety, and harmonious. 60% Corvina, 20% Corvinone, 10% Rondinella, 5% Croatina, 5% Oseleta. In June 1993, Alfredo Buglioni purchased an old farmhouse surrounded by 9.6 acres of vineyards and 4.9 acres of olive groves in Valpolicella Classico, northwest of Verona, Italy. He had no knowledge of how to prune, harvest, or store the precious wine grapes that surrounded his farmhouse, yett after only two months the vineyards were ready to be harvested.