Montecariano ligger i hjärtat av Valpolicella i den lilla staden San Pietro. Här har det odlats vin sedan romartiden, när det grävdes upp ny mark för att odla vinrankor hittades gamla ruiner romarriket.
The grapes are carefully selected and placed in wooden boxes. They remain in the appropriate drying racks for about 3 months. Pressing is soft and the fermentation is very slow at low temperature for about 50 days with frequent delestage (rack and return process). The wine obtained continues the evolution "on the lees" (sur lies) with regular stirring of the lees (batonnage) and aging in wood for 36 months, partly in Slovanian oak barrels of 350/550 liters, partly in large barrels. Color: Intense ruby red with garnet hues. Aroma: Wraparound ripe red cherry and sour cherry join the balsamic sweetness and majestic taste of spices. Elegant finish of cocoa and coffee. Taste: Structured and silky, enveloped in spices such as black pepper, cloves and cinnamon. Excellent balance between acidity and tannins that join the more sophisticated scents of chocolate and tobacco.