About this wine
Vineyard and terroir
The grapes grow on the hills of Valpolicella at 150–300 m above sea level, with abundant sunshine and warmth.
Vinification
The grapes are harvested by hand in early October and lightly dried at the winery for 10–15 days. Maceration and fermentation take place at a controlled temperature of 22–26 °C for 8–10 days.
Ageing
The wine rests for 6–12 months in 5–20 hl French and American oak barrels.
