About this wine
Vineyard and terroir
The grapes grow on the hillsides of Marano di Valpolicella, in the heart of the Valpolicella Classico area of Veneto.
Vinification
The best grapes are selected and picked by hand in late September. They are then dried for around 140 days to concentrate sugars and phenolic compounds. After gentle pressing, the wine macerates for around 30 days at controlled temperature. At this stage the sugar level is 120–130 g/l. The must is then cooled and filtered to stop alcoholic fermentation from continuing.
Ageing
The wine rests on its lees in stainless steel tanks at no more than 10 °C for 10 months. After bottling it matures in the cellars for a further 3 months.
Tasting profile
Rich and velvety on the palate.
Serving and pairing
Serve chilled. It pairs with chocolate desserts and mature cheeses.
