About this wine
Vineyard and terroir
The selected vineyards lie on the hillsides of the Marano di Valpolicella valley, in the heart of Valpolicella Classica. The vines are planted in limestone soils at 200–350 m above sea level.
Vinification
The grapes are harvested by hand. After fermentation the wine macerates on the skins for 10 days, then is racked and kept in stainless-steel and concrete tanks until February. In February of the following year it undergoes a second fermentation by the Ripasso technique, on fresh pomace left after the recently completed fermentation of Recioto and Amarone.
Ageing
The wine is aged for one year in large oak barrels of 20, 30 and 50 hL, followed by 4 months of further ageing in bottle.
Tasting profile
A rich red with a bright, expressive bouquet and a full, smooth taste.
