This wine is obtained with a special fermentation process called carbonic maceration. The variety used to make it is Corvina: a typical grape grown in the hilly vineyards around Negrar, in the Valpolicella Classico area. The perfectly healthy and ripe grapes are left whole in stainless steel tanks saturated with carbon dioxide and are not pressed. Intracellular fermentation takes place at room temperature during this period, with the extraction of the aromatic substances present in the skin. After a few days, the grapes are pressed and the must is fermented at a controlled temperature. Then, after racking and brief ageing in stainless steel vats, the wine is bottled.