Made from 60% Corvina, 25% Corvinone and 15% Rondinella, the grapes are placed in trays and dried in the cellar using fans to avoid disease and botrytis and, after drying, the yield is a miniscule 300 grams per vine! Following pressing the must is fermented for approximately 30 days with daily punching down and it is then aged for three years in tonneaux plus one in the bottle prior. The wine has a heady perfume of black cherries, blackberries and plums, the palate round and complex with a powerful structure and a lovely freshness on the finish.  The alcohol is 16% but the wine carries it beautifully with Pieropan's hallmark elegance.