The vineyards for the Villa Erbice Monte Tombole Valpolicella Superiore were planted between 1978 and 1989. The selected grapes are picked and sorted manually into small crates usually around the middle of October. The grapes are crushed and fermented using traditional methods. The wine undersgoes refinement and malolactic fermentation in barriques for 18 months. After bottling, the bottles are left to refine for at least six months before being released for sale.

The color is a deep red with slight violet reflections. The fragrance is intense with hints of ripe red fruit (cherry and plum). The taste is full and harmonious with great softness and balance. This very well structured wine is best served with red meat and aged cheeses.