About this wine
Vineyard and terroir
The grapes come from vineyards in the municipalities of Negrar, Marano, Fumane, Sant'Arnbrogio and San Pietro in Cariano, within the historic Valpolicella area.
Vinification
Harvest runs from the final ten days of September until mid-October. After gentle pressing, the must ferments on the skins for 12 days at a controlled temperature of 25–28 °C. Malolactic fermentation follows alcoholic fermentation.
Ageing
The wine ages for 12 months in stainless-steel tanks.
