About this wine
Vineyard and terroir
The grapes grow in a small natural valley in the Valpolicella Classico area.
Vinification
The grapes are harvested by hand at the end of September and dried slightly for 3–4 months in dedicated drying rooms known as fruttai. In early February, they are destemmed and gently pressed in a pneumatic press. Maceration on the skins lasts 30 days, including 12 days of cold maceration. Fermentation takes place under temperature control, ranging from 12 to 23 °C, with stirring at least three times a day. Malolactic fermentation follows.
Ageing
The wine matures in 225-litre barriques made from French Allier oak, followed by a further six months in bottle.
