About this wine
Vineyard and terroir
The fruit comes from Masi vineyards in the communes of Marano, Negrar and San Ambrogio, within the historic Valpolicella Classico area.
Grapes
The Corvina grapes undergo botrytization, or noble rot, to give the wine structure.
Vinification
The grapes are dried using the appassimento method, losing approximately 30–40% of their weight and developing greater concentrations of sugar and aroma. After drying, they are destemmed and gently pressed. Fermentation lasts 35 days at naturally low temperatures in large Slavonian oak barrels.
Ageing
The wine matures for 12 months in oak barrels, followed by at least three months in bottle in the winery’s cellars.
Tasting profile
During its first five years, the wine retains sweet fruit notes. With further ageing, its character gradually evolves towards mature, refined spice aromas. After 15–18 years, it develops aromas reminiscent of port.
