About this wine
Vineyard and terroir
The vines grow on hills at 300 metres above sea level, in marl soils with clay and limestone. The site is the "Le Balze" vineyard in Novaia di Marano di Valpolicella, in the province of Verona.
Vinification
The grapes are harvested at the end of September. They are dried naturally for around 120 days in a cellar at 400 metres above sea level, then crushed and given a ten-day cold maceration. The must ferments at low temperatures in small stainless steel tanks for 20 days, with daily délestage (rack-and-return). Malolactic fermentation takes place in oak barriques, with regular bâtonnage to stir the natural lees.
Ageing
The wine ages for 36 months in oak barrels, then a further 8 months in bottle.
Serving and pairing
Pour the wine into a large decanter several hours before serving and allow plenty of time to breathe, to bring out its rounded character.
Label / history
The wine takes its name from the "Le Balze" vineyard in Novaia di Marano di Valpolicella.
