About this wine
Vineyard and terroir
The vineyards lie in the commune of Valpolicella, on mineral-rich limestone and clay soils.
Vinification
The wine is made by traditional methods, including skin maceration and temperature-controlled fermentation. It is then transferred to stainless-steel tanks.
Ageing
It rests in stainless-steel tanks for 3–4 months, followed by 2–3 months in bottle.
Tasting profile
Generous fruit notes shape both the nose and palate.
Serving and pairing
Recommended with Italian dishes.
