This is the flagship wine of Roccolo Grassi, made mostly from Corvina (65%) with 15% Corvinone, 10% Rondinella and 10% mixed of Croatina and Oseleta. The vineyard is 12 hectares, divided into eight for Valpolicella and four for Amarone, planted on volcanic/basalt soils.

Marco uses a combination of fresh and slightly dried grapes for his Valpolicella. About 40% off the grapes are dried for twenty days and the two parts are aged in barriques and botti for 20 months before being assembled and aged a further 18 in the bottle. Rich with red fruits, spice, coffee and chocolate, the palate is silky with beautiful texture and balance and it has the complexity and structure to age for 10-15 years.