About this wine
Vineyard and terroir
The fruit comes from 12 ha at Bastia, on the plateau between Val d’Alpone and Val d’Illasi, at 450 m above sea level. The broad, gently sloping terrain consists of subalkaline shaly clay created by the alteration of limestone formations, particularly white and red scaglia; basalt is absent. Plantings include young vines and parcels aged 20–35 years, at a density of 5,200 vines/ha. Yield is 60–70 hl/ha.
Grapes
65% Corvina, 15% Corvinone, 10% Rondinella and 10% other varieties.
Vinification
The grapes are picked by hand during the final two weeks of September. Following the traditional ripasso method, Valpolicella wine undergoes a second maceration and fermentation on the pomace of dried Amarone grapes.
Ageing
The wine matures for 18 months in oak barrels holding 500 or 1,000 litres.
Tasting profile
Ruby red in colour. The aroma centres on small red woodland fruits. The palate continues the fresh red-berry character, supported by soft, balanced tannins.
Serving and pairing
Serve at 16–18°C.
Recognition
The 2020 vintage received a Gilbert & Gaillard Double Gold Medal in 2025.
