About this wine
Vineyard and terroir
The grapes grow in Corte Adami’s own vineyards at San Martino Buon Albergo, in the eastern part of Valpolicella in northeastern Italy. The area was once seabed and has limestone-rich soils and a mild climate. The vines average around 20 years of age.
Vinification
The grapes are harvested by hand and selected before drying for around 90 days in a dry, well-ventilated room. Fermentation takes place in temperature-controlled stainless-steel tanks for 35 days. Malolactic fermentation follows in 5 hl oak barrels, with regular bâtonnage.
Ageing
The wine matures for 24 months in French oak.
Tasting profile
Rich and layered, the wine is expressive and powerful, with deep structure and harmonious balance.
