Questo vino
Vineyard and terroir
The grapes grow at the Villa Novare estate in the heart of Valpolicella Classico. The vineyard is planted at 5,000 vines per hectare on volcanic soils composed of marl and limestone.
Vinification
The grapes are harvested in October. The first fermentation takes place in steel tanks over three weeks. A second fermentation—the ripasso—follows in March, lasting one week on pomace from dried grapes used for Amarone and Recioto.
Ageing
The wine matures for nine months in 750-litre French oak barrels.
