About this wine
Vineyard and terroir
The low-yielding vineyards were planted between 1978 and 1989.
Grapes
The wine is made from Corvina Grossa, Corvina Gentile and Rondinella.
Vinification
The grapes are harvested by hand in early October, placed in small 5 kg baskets and carefully laid out in special drying rooms known as fruttai. In late February or early March, they are transferred to temperature-controlled stainless-steel vats and gently crushed under their own weight. Fermentation takes place traditionally at a low temperature. After 35–40 days, the wine is drained by gravity and transferred to barrels.
Ageing
The wine ages in barrels for 24 months, followed by at least six months in bottle.
