About this wine
Vineyard and terroir
The grapes are grown in the Illasi Valley and harvested when fully ripe.
Grapes
The blend also includes Sangiovese.
Vinification
The grapes are destemmed and crushed, then fermented and macerated on their skins for two weeks in stainless-steel vats at a relatively low temperature to preserve freshness and aroma. After malolactic fermentation, the wine rests in tanks until the end of winter. It then undergoes a second fermentation for 10–15 days with freshly fermented Amarone pomace, following the ripasso method.
Ageing
The wine matures for nine months in large oak barrels and tonneaux, followed by six months in bottle.
Tasting profile
Aromatic.
Serving and pairing
Serve in large glasses that taper towards the rim.
