The Lagrein grapes are grown on the warm, flat pastures of Pressano, where soils are deep and loose. The vines are pergola trained, with 3,500 vines per hectare. The Merlot, Cabernet, Teroldego and Syrah are grown in the Sarca valley, between the villages of Ceniga and Dro, 13km north of Lake Garda, at an altitude of 120m above sea level. Soils here are moderately chalky with 30% clay. The vines are on average 20 years old, both guyot and pergola trained, planted at an average density of 4,000 per hectare.
Fermentation took place in temperature controlled stainless steel vats between 25-30°C. The fermentation lasted eight to ten days, with two weeks maceration for the Lagrein and Teroldego and three weeks for the Merlot and Cabernet Sauvignon. The wine was then transferred into 225 litre French oak barrels (of which 20-30% was new oak) for 12 months of ageing. Malolactic fermentation took place in barrel. The wine was filtered before bottling and matured for six months in bottle before release.
Youthful violet notes shine through this ruby coloured wine. The nose offers considerable aromatic complexity, with aromas of wild cherry, raspberry and blackcurrant. The palate is supple but supported by a firm tannic backbone that is typical of clay soils.