About this wine
Vineyard and terroir
The vines grow on the hills of Valpolicella, north of Verona, in limestone soils with a white calcareous subsoil.
Vinification
The grapes are harvested in early October and fermented in contact with the skins for 7–10 days. Traditional winemaking methods are used to preserve and bring out the character of each grape variety in the blend.
Ageing
The wine is aged in stainless steel tanks for 8–10 months.
