Questo vino

Vineyard and terroir

The grapes come from several vineyards in the Valpolicella Classico area.

Vinification

The grapes are hand-picked into small boxes and left to dry until winter, losing moisture and developing concentrated flavours. Winemaking begins in late January or February, depending on the character of the vintage. After gentle pressing, the must ferments slowly, for up to several months, at a controlled 22–23 °C.

Ageing

The young wine ages in large oak casks for 3–5 years. It is then bottled on an automated cold-bottling line to ensure sterile conditions, and the bottles rest in the cellar for at least one year.

Serving and pairing

Decant for an hour before serving.

Vintage notes

2017: Veneto had fairly favourable conditions, unlike many other regions of Italy. The vineyards completely escaped frost and hail. Rainfall was below average but within the normal range. Dry weather and wide swings between day and night temperatures in the final weeks of the growing cycle let the grapes fully express their varietal aromas and kept the fruit in excellent condition.