About this wine
Vineyard and terroir
The fruit comes exclusively from local vines in the hills of "Montepala," in the heart of Valpolicella Classico.
Vinification
The grapes are harvested from mid-September to mid-October. The bunches are then laid on racks in a large, well-ventilated drying room and dried naturally for several months. Alcoholic fermentation proceeds slowly during the winter at low temperatures.
Ageing
The wine matures in Slavonian oak barrels in underground cellars for three to five years, followed by at least 12 months in bottle.
Label / history
Annual production is limited to 3,000 bottles.
