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 10 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. In early January, Amarone pomace is added, starting a second fermentation that lasts 10 days at 15–25 °C.
Ageing
The wine ages for 10 months in French oak barrels and traditional wooden casks.
