About this wine
Vineyard and terroir
The grapes grow on the slopes of Monte Garbi at approximately 300 m above sea level. The soils consist mainly of sand and clay, with abundant white limestone in the subsoil.
Vinification
The grapes are harvested by hand in October at optimal ripeness and gently pressed in a pneumatic press. Temperature-controlled fermentation lasts 8–12 days. The wine then undergoes a second fermentation on the lees remaining from Amarone fermentation, following the traditional Ripasso method. This second passage adds texture, flavour and complexity, while increasing the alcohol content by 1–2%.
Ageing
The wine matures for 15–16 months in 500 L French oak barrels, 30% of them new, followed by one year in bottle.
Tasting profile
Bright and lively, with aromas of cherry, sweet spices and resinous notes. The palate is fresh, modern and fruit-forward, with a distinctive character.
