Questo vino
Vineyard and terroir
The grapes are grown on limestone and clay soils in Valpolicella.
Vinification
The grapes are harvested by hand during the final ten days of September and dried naturally in the winery’s dedicated “fruttaio” drying rooms. They are pressed in January, followed by 25 days of fermentation in temperature-controlled stainless steel tanks.
Ageing
The wine matures for 18 months in French oak barriques, followed by 14 months in bottle in the winery’s cellars before release.
