Questo vino
Vineyard and terroir
The vineyards are located in Arbizzano di Negrar, where the vines grow in limestone and clay soils.
Vinification
The grapes are harvested by hand in September and placed in small crates. After sorting at the winery, they dry for three months on bamboo and wooden mats in purpose-designed, well-ventilated rooms, losing 40–50% of their weight. The grapes are then pressed and fermented separately for 30–35 days in temperature-controlled stainless-steel vats, with daily punching down of the cap. The wine is pressed off the skins and solids, decanted and transferred to oak barrels, where malolactic fermentation begins.
Ageing
After 66 months in oak barrels, the wines are transferred to concrete tanks for the final blending. The blend is then bottled and rests for at least another six months.
Tasting profile
Long maturation brings character, balance, complexity and distinctive elegance.
Vintage notes
The 2018 growing season began with a fairly rainy spring that replenished the soil’s water reserves. Mild, sunny conditions encouraged shoot growth in early April. Summer temperatures varied considerably and rose above average. Veraison was complete by mid-August, allowing the grapes to ripen fully and remain healthy. The resulting harvest had excellent qualities and was particularly well suited to winemaking.
