About this wine
Vineyard and terroir
The fruit comes from 60-year-old vines in Verona, planted at 400 metres above sea level on rocky clay-limestone soils.
Vinification
The grapes are harvested by hand at optimal ripeness and gently pressed. The must ferments with wild yeasts in temperature-controlled stainless steel tanks. After low-temperature settling, the wine is bottled without filtration.
Ageing
The wine rests on fine lees for around eight months.
