About this wine
Vineyard and terroir
The fruit comes from hillside sites in the municipalities of Negrar, Valgatara and Fumane, with clay, limestone and alluvial soils.
Vinification
After sorting, the grapes are gently pressed and fermented at a controlled temperature of 24–25 °C for 6–8 days. The wine then rests for three months in temperature-controlled stainless-steel tanks. In January or February, skins remaining from Amarone production are added, initiating a second fermentation by the Ripasso method.
Ageing
The wine matures in oak barrels for at least one year, then is chilled and bottled.
