About this wine
Vineyard and terroir
The fruit comes from the Jago vineyard in Valpolicella.
Vinification
The grapes are harvested by hand from early to mid-October, carefully selected, placed in small baskets and transported to the winery. After gentle destemming and crushing, fermentation takes place in stainless-steel tanks at 16–22 °C, followed by 12–14 days of maceration. The traditional Ripasso method entails refermenting the wine on the grape skins and pomace remaining from the fermentation of Recioto-Amarone. Malolactic fermentation follows.
Ageing
The wine remains in stainless-steel tanks until April, then matures for 12 months in 500 L French oak barrels and a further 12 months in 2,000–2,500 L Slavonian oak barrels. It rests for another six months in the winery’s cellars after bottling.
