About this wine
Vineyard and terroir
The vineyards are on hillsides north of Verona. The soil is limestone over a white chalk subsoil.
Vinification
The grapes are usually harvested by hand in mid-September and placed in small 5 kg crates. After 4 months of drying they are crushed. Fermentation takes place in stainless steel tanks for 20 days at a controlled 24–25 °C, with regular pump-overs and délestage. The cap of grape skins is then removed, and the must ferments for a further 10 days. The free-run wine is used to make the Amarone.
Ageing
The wine ages for 24 months in oak barrels of various sizes.
