About this wine
Vineyard and terroir
The grapes are grown in Valpolicella at 200–250 metres above sea level.
Vinification
The grapes are selected and harvested during the second ten-day period of October, then sorted by hand into 15 kg crates. At the winery, they are crushed and fermented using traditional methods. Malolactic fermentation follows.
Ageing
The wine ages in barriques for 12 months, followed by at least six months in bottle.
Tasting profile
Pleasant and well structured.
Serving and pairing
Pairs with boiled meat, red-meat dishes and aged cheeses.
