Drying process

A native black grape variety of Valpolicella, Corvina takes its name from its deep, dark raven (corvo in Italian) colour. This grape has moderate and consistent yields and is highly suited to appassimento. Cluster: Medium-sized, elongated, cylindrical-pyramidal, compact, often with one or two small wings. Berries: Medium-sized, thick-skinned, deep blue-violet, with a sweet, juicy pulp. Harvest: Late September to early October. Wines: Full-bodied, structured reds with deep ruby-red colour, cherry and plum aromas, and balanced acidity.

A historic black grape variety from Verona, believed to have been introduced in the late 1800s. Its name likely derives from its dark color with blue reflections, reminiscent of a swallow (rondine in Italian) plumage. Cluster: Medium-sized, compact, with one or two wings. Berries: Small, round, thick-skinned, deep blue-black with a waxy coating. Harvest: Late September to early October. Wines: Ruby-red, well-structured, with fruity and savory characteristics.

A rare black grape from Valpolicella and Monti Lessini, Oseleta was rediscovered in the 1970s after being nearly forgotten. Its name comes from the Venetian dialect word oseleto (small bird) as birds are particularly fond of its berries. Cluster: Small, compact, cylindrical-pyramidal, usually with one wing. Berries: Medium-sized, thick-skinned, blue-black. Harvest: Late October. Wines: Deep ruby-red, intensely fruity, spicy, tannic, and full-bodied. Cluster: Medium-sized, pyramidal, loose, with one or two short wings. Berries: Medium-sized, thick-skinned, deep red-violet with a strong bloom. Harvest: Mid-October. Wines: Medium-bodied, fresh, rosé-hued, with delicate aromas and bright acidity.