Questo vino
Vineyard and terroir
The grapes grow in vineyards in the heart of Valpolicella, at 100–200 metres above sea level. The soils are clay and limestone, and the vines average 15–25 years old.
Vinification
The grapes are harvested by hand, destemmed and gently pressed. Skin maceration lasts 10 days. Fermentation takes place in temperature-controlled stainless-steel tanks, starting at 23 °C, with stirring at least three times a day. Malolactic fermentation follows, and the wine is filtered twice before bottling.
