About this wine
Vineyard and terroir
The fruit comes from the heart of Valpolicella, a area where winemaking traditions date back to ancient Roman times. The vineyards lie in a distinctive high-altitude climate. Limestone deposits over volcanic rock give the wine its characteristic minerality and depth.
Vinification
The grapes are harvested by hand and placed carefully in trays, then taken to special drying rooms, where they dry slowly and naturally and the sugars become concentrated. In February they are gently pressed and undergo a long fermentation. Cooling stops the fermentation to preserve the balance between sweetness and alcohol.
Ageing
The wine is aged for eight months in new oak barriques at low temperatures, which helps it keep its freshness and prevents unwanted secondary fermentation.
Tasting profile
Rich and deep in character, with a generous aromatic profile. Sweetness, structure and aroma come together in a harmonious style, with minerality and depth from the soils.
