About this wine
Vineyard and terroir
The grapes grow on south-facing hillside plots in the "Montepala" area.
Vinification
Harvest runs from mid-September to mid-October. The grapes are gently crushed and fermented for several weeks. A second fermentation follows on lightly dried grape skins left over from making Amarone, a technique rooted in local farming traditions (the ripasso method).
Ageing
The wine matures for 18 months in Slavonian oak barrels, then rests a further 6 months in bottle.
Label / history
Annual production is around 3,000 bottles.
