About this wine
Vineyard and terroir
Valpolicella’s microclimate contributes to the wine’s character.
Grapes
The blend comprises 80% Corvina and 20% Corvinone.
Vinification
The grapes are harvested in early October. Thirty per cent are dried in wooden crates until late November or early December, and the fresh and dried fruit is processed separately.
Part of the fresh fruit undergoes four days of cold maceration. The must is then warmed and fermented for around ten days at 20 °C in stainless-steel tanks. After removal of the coarse sediment, the wine is transferred to 5 hL tanks for malolactic fermentation. The dried grapes are also macerated and fermented, and their must is subsequently added to the barrels.
Ageing
After eight months in 5 hL tanks, the wine is transferred to oak barrels and aged for 24 months.
Tasting profile
Fresh red-fruit notes include blackberry, raspberry and strawberry.
Vintage notes
The 2016 growing season had good weather, with a warm summer and moderate rainfall. These conditions supported even ripening and a balance of sugar and acidity.
