About this wine
Vineyard and terroir
The grapes are grown on the hills of Valpantena, northeast of Verona.
Vinification
Carefully selected bunches are harvested by hand in mid-September and dried in wooden crates for around three months. During drying, they lose approximately 25–30% of their weight, concentrating their naturally occurring substances. The dried grapes are then crushed and fermented in stainless-steel tanks for about 25–30 days at a controlled temperature. Malolactic fermentation takes place in French oak barrels, softening the wine’s texture.
Ageing
The wine spends 18–20 months in oak barrels, followed by four months of maturation in bottle before release.
Tasting profile
Structured and complex, with a soft texture.
