About this wine
Vineyard and terroir
The fruit is grown on clay and sandy soils.
Grapes
Sangiovese is supplemented by a small proportion of other local red varieties.
Vinification
The grapes are harvested by hand at optimal ripeness. Fermentation takes place in stainless-steel tanks with skin contact.
Ageing
The wine matures for seven months in large oak barrels and stainless-steel tanks, followed by three months in bottle.
Label / history
Francesco Folonari founded the company in 1825 in Valcamonica, in the Veneto region. In the mid-nineteenth century, he moved with his family to Brescia, in the foothills of the Alps. He both produced and bottled wine, an unusual practice in the second half of the nineteenth century. His aim was to make good-quality, affordable wines for everyday drinking, an approach the company continues today.
