Questo vino

Vineyard and terroir

The vines are 20–35 years old.

Grapes

The blend includes a small proportion of native varieties from the historic Valpolicella area.

Vinification

The grapes are harvested by hand in early October. Only the best, slightly overripe bunches are selected. They are destemmed and dried using the appassimento process. In the first days of February, after drying, the fruit is separated from the stems and gently pressed. Fermentation of the must is prolonged, followed by decanting.

Ageing

The wine matures in special large oak barrels for more than three years. A 15% portion is aged in small barriques before being blended back into the large barrels. Bottle ageing lasts a further 6–8 months.

Tasting profile

Rich, elegant and balanced.

Serving and pairing

Open the bottle or decant the wine several hours before serving.

Vintage notes

The winter of 2016 in Veneto was warmer than average and brought almost no rain. A cold, rainy period began in early April, with below-average temperatures continuing until mid-May. Budbreak occurred early, during the first half of April, while flowering followed its usual timing from mid to late May. Veraison ran from late July through the first week of August. Despite heavy rain in September, warmer conditions and ideal ventilation reduced humidity, allowing the grapes to remain healthy and reach excellent ripeness. The resulting wines combined ripeness and concentration with good acidity and fine tannic structure.