Questo vino
Vineyard and terroir
The grapes grow in vineyards in the municipalities of Negrar, Marano di Valpolicella and San Pietro.
Vinification
Harvest takes place from late September to early October. The grapes are placed in wooden crates and dried in well-ventilated rooms known as “fruit cellars” until February of the following year. After this appassimento, they are gently pressed and fermented on their skins for 20–25 days at a controlled temperature of 18–20 °C. Malolactic fermentation follows alcoholic fermentation.
Ageing
The wine ages for 2–3 years in large Slavonian oak barrels, with a portion matured in small barrels made from French oak from Allier. It then rests for a further six months in bottle in the winery’s cellars before release.
Tasting profile
Rich and expressive.
