About this wine
Vineyard and terroir
The fruit comes from 50-year-old vines on Castelrotto hill, in Valpolicella’s historic wine-growing area. The biodynamically cultivated vineyards lie at approximately 150–200 metres above sea level on limestone and calcarenite soils dating from the Eocene. Tall mulberry and almond trees are interspersed among the vine rows and support them. Strong winter winds sweep across the hill.
Vinification
The grapes are harvested by hand from mid-September. Selected bunches are placed in wooden trays and dried naturally in an attic for 3–4 months. At the end of December, the dried grapes are destemmed. Spontaneous maceration and fermentation take place in open oak vats for 30–40 days, with the cap punched down by hand.
Ageing
The wine matures for three years in 25 hL oak barrels, followed by at least 30 months in bottle.
Tasting profile
Vibrant and elegant.
Label / history
Following an old local tradition, the shoots are tied with flexible, durable willow bindings called strope, helping them withstand the hill’s strong winter winds.
