About this wine
Vineyard and terroir
The vineyards lie on the hill of Castelrotto, in the heart of the historic Valpolicella area, at 150–200 m above sea level. Their limestone soils are of Eocene origin, and the vines are cultivated using organic and biodynamic methods.
Vinification
The grapes are harvested entirely by hand, beginning in the final ten days of September. They are pressed during the day and fermented. A second fermentation follows the traditional Ripasso technique, using pomace from Recioto wine, and lasts around seven days.
Ageing
The wine matures for 3–6 months in large oak casks, followed by 8–10 months in bottle.
Tasting profile
Rich, powerful and enveloping in style.
