About this wine

Vineyard and terroir

The grapes come from hillside vineyards in Negrar di Valpolicella, at elevations of 280–450 metres above sea level. The sites face southeast and southwest. Vines range from 10 to 50 years old and are trained to Pergola Veronese and vertical-trellis systems, at a density of 6,000 vines per hectare.

Grapes

55% Corvina, 40% Corvinone and 5% Rondinella.

Vinification

The grapes are harvested and selected during the first and second weeks of October. Half of the crop is crushed immediately into truncated-conical oak vats. After approximately two days of maceration, fermentation starts spontaneously with indigenous yeasts. The wine remains in contact with the skins for about 18 days, with frequent pump-overs and punch-downs to submerge the cap. After racking, it rests in stainless steel for three months.

The remaining half of the grapes is dried for three months in small plastic trays before crushing. Fermentation begins immediately with indigenous yeasts. After approximately ten days, the Valpolicella Classico made from the grapes processed in October is added. Fermentation continues for another 30 days, accompanied by numerous pump-overs and several délestages to submerge the skins. Once fermentation is complete, the wine is racked into stainless steel and allowed to settle for ten days before being transferred to wood.

Ageing

Wood maturation lasts 42 months: 32 months in new 700-litre barrels, followed by blending and another ten months in a 75-hectolitre large cask. The wine is bottled after four years of cellar maturation and held in bottle for six months before release.