Questo vino
Vineyard and terroir
The grapes grow in a south-facing vineyard with a warm microclimate.
Vinification
The wine is made using the Ripasso technique. Grape skins and seeds remaining after Amarone fermentation are added to the Valpolicella must for a long second fermentation.
Ageing
It ages for 8–12 months in American and French oak barrels.
