Questo vino
Vineyard and terroir
The vines grow at 400 m on a south-facing hillside in the historic Valpolicella wine region. The site has a favourable climate and local soils, and the fruit is selected from native varieties.
Vinification
The grapes are harvested by hand in mid-September, then destemmed and gently pressed at the winery. After the initial fermentation, the base wine undergoes a second fermentation in the traditional ripasso method, using grape-skin pomace remaining from Amarone production. This gives greater richness, complexity and depth of aroma and flavour.
Ageing
The wine rests for at least six months in oak barrels.
Tasting profile
Rich and elegant, with complex, deep aromas and flavours.
