About this wine
Vineyard and terroir
The grapes grow on high hills in Valpolicella. The predominantly white soils consist of detritus, marl and basalt.
Vinification
The grapes are harvested by hand into small crates and undergo an initial selection in the vineyard. Selected bunches dry for 4–5 months in a dry, well-ventilated room before gentle pressing. The must then ferments traditionally on the skins for 6–8 weeks.
Ageing
The wine ages for four years in large oak barrels, followed by time in steel tanks and further maturation in bottle.
Label / history
The wine is named in honour of Pietro Zardini’s father.
