About this wine
Vineyard and terroir
The fruit comes from the Il Fornetto vineyard in the mountainous south-eastern part of Negrar, at 200–230 metres above sea level. The vines are at least 30 years old. The site's microclimate and position favour ripening, while its terroir contributes depth, structure and expression.
Vinification
The grapes are harvested during the second ten days of September and dried for 120 days in special crates. During drying, natural biochemical processes convert some of the sugar into glycerol, increasing softness and concentration. The fruit is then gently crushed and undergoes a long maceration and approximately one month of alcoholic fermentation. Malolactic fermentation takes place during maturation in oak.
Ageing
The wine spends four years in new barrels made from French Allier oak, followed by at least one year in bottle.
Tasting profile
Powerful, deep and expressive, with character and energy. It combines richness and complexity with softness, concentration, structure and elegance.
Label / history
Produced in limited quantities and only in the best vintages.
