The recipe is: 45% Corvina, 35% Corvinone, 15% Rondinella, 5% Molinara. There is nothing more Veronese than this intricate mix of typical grapes. Rubinelli Vajol cultivates them partly with the traditional Veronese Pergola system and partly with the Guyot. The manual harvest takes place in September, when the grapes have reached the right degree of ripeness. After the harvest, the grapes are immediately taken to the cellar for the pressing phase and the subsequent fermentation and maceration in stainless steel at a controlled temperature. It takes about 10 days to reach the right level of colour and for fermentation to finish. From then on, the wine is aged only in steel. It then ends up in the bottle and waits for the right moment to go on sale, remaining safe in the cool, dark cellar dug out of the tuff, under the Vajol hill. In the glass it reveals itself to be brilliant, ruby red, with beautiful transparency. The nose is varietal, where the main theme is red fruits: pomegranate, tart cherry, currant, with wisteria flowers and red roses. In the mouth, however, it immediately reveals itself to be a young wine, endowed with great freshness. Fine, elegant and fragrant, with very slight balsamic and spicy notes. The pleasantly persistent finish makes it ideal as a wine for the whole meal, from aperitifs to main courses. One caveat. It's best to already have a second bottle of this wine to hand.