About this wine

Vineyard and terroir

The vineyards lie in the Maternigo area, on hills with moraine-clay and limestone soils. The soils retain moisture well while draining sufficiently, which helps the grapes keep their rich flavour and acidity. Warm days and cool nights let the aromas develop without losing freshness.

Grapes

Corvina Veronese, Corvinone and Rondinella are named, together with other traditional local varieties.

Vinification

Harvest runs from late September to early October. The first fermentation and maceration last about 15 days at 28 °C. The young wine then undergoes a second fermentation on the pomace left from Amarone and Recioto (the ripasso method) for 8–10 days at a lower temperature, adding depth, softness and texture. The technique joins the freshness and acidity of classic Valpolicella with the body, depth and texture of Amarone.

Ageing

About 14–15 months in large Slavonian oak barrels, followed by about 6 months in bottle.

Tasting profile

Rich, spicy and layered, with a velvety texture and a warm character. Expressive depth of fruit and spice: the fruit stays lively, with notes of spice, cocoa and dried herbs, and gently sweet tannins. The structure is warm and almost enveloping, with lively acidity and a bright fruit profile.