About this wine
Vineyard and terroir
The grapes are grown in the Valpolicella region.
Vinification
The grapes are harvested by hand in mid-September and gently pressed. Fermentation and maceration last eight days at around 25 °C, which gives the wine a fresh, fruity character. The wine is then racked off the skins and left in stainless steel tanks over the winter, where it completes malolactic fermentation.
Ageing
The wine ages for one year, 90% in stainless steel tanks and 10% in oak barrels, and is then bottled.
Tasting profile
Elegant, with a fresh, fruity character.
