Questo vino
Vineyard and terroir
The fruit comes from selected vineyards in the municipalities of Grezzana and Verona, within Valpolicella's classic subzone. The sites lie between 150 and 300 metres above sea level, face south-west and have calcareous soils with a predominantly clayey character. Vines are trained using Guyot and pergoletta veronese systems. Balanced, even production can be extended to a late harvest.
Grapes
Corvina and Rondinella.
Vinification
The grapes are harvested by hand in early October at an advanced stage of ripeness. Whole-bunch fermentation is used to intensify aroma and flavour while encouraging soft, rounded tannins. Maceration lasts approximately 15 days. Fermentation takes place in modern vinifiers with selected yeasts at a controlled temperature of 20–24°C; temperature management and pump-over regimes are adapted to the structural and aromatic characteristics of the different components.
Ageing
The wine matures for three months in concrete tanks, followed by several months in bottle before release.
Tasting profile
Deep carmine red. The penetrating yet refined aroma is fruit-led, with pronounced notes of ripe cherry, redcurrant and violet. The palate is dry and soft, with good structure, harmonious balance and a long finish.
Serving and pairing
Traditional Veronese matches include pasta e fagioli and cotechino with cabbage. It also pairs with risotto, pasta with ragù and simply prepared meats. The wine may be kept for up to three years in horizontally stored bottles maintained in cool, dark conditions.
