About this wine
Vineyard and terroir
The fruit comes from the estate’s youngest vineyards, whose vines average seven years of age. The grapes are harvested at optimal ripeness and placed in small wooden crates.
Vinification
The Corvina and Rondinella bunches undergo one week of slight drying at the winery. The grapes are then destemmed and fermented in stainless-steel tanks at 22–23 °C, followed by ten days of maceration. Malolactic fermentation takes place in steel tanks at the natural outdoor temperature.
Ageing
The wine ages for three months in steel tanks at the natural outdoor temperature.
Tasting profile
It has the classic, traditional character of Valpolicella, with good structure and an appealing aromatic bouquet.
Label / history
Bottling takes place from late January to early February. Annual production is approximately 10,000 bottles.
