About this wine
Vineyard and terroir
The fruit comes from a single vineyard in Valpolicella.
Grapes
The blend also includes Corvinone.
Vinification
Harvesting takes place over two weeks, with only ripe, undamaged bunches selected and carefully transported to the winery. The grapes are dried for at least four months in specially ventilated rooms, losing approximately 30–40% of their original weight. They remain in contact with the skins for 30 days. The must then ferments for 20 days in stainless-steel tanks, followed by malolactic fermentation.
Ageing
The wine spends two years in steel vats, three years in barriques and one year in stainless-steel tanks. The description states that it then matures in bottle for a further 152 months, although it also gives the total ageing period as almost six years.
Label / history
The wine resulted from research and approximately a decade of work by the winemakers at Gerardo Cesari.
