About this wine
Vineyard and terroir
The grapes grow at approximately 300 metres above sea level in the eastern part of Valpolicella.
Vinification
The grapes are harvested entirely by hand at optimal ripeness, then destemmed and gently pressed. They macerate for 10–12 days in stainless-steel tanks, where fermentation takes place with natural yeasts. In early January, pomace from Amarone is added to the must, initiating a further fermentation for 7–8 days at 25–28 °C.
Ageing
The wine matures for 12 months in large oak casks.
