About this wine
Vineyard and terroir
The grapes are hand-picked in Valpolicella from vines aged 20–60 years. The Viviani family farms six hectares of vineyards at Mazzano, in the southeastern part of the area, at 350–450 m above sea level. Good air circulation and low humidity favour grape quality. No pesticides, herbicides or chemical fertilisers are used, and the estate participates in the European Union’s Directive 2078 programme for environmentally friendly farming.
Grapes
Corvina and Rondinella may be supplemented by a small amount of Molinara.
Vinification
Selected grapes are placed in 4 kg wooden crates and dried naturally in dedicated rooms for five months. Once sufficiently concentrated, they are gently crushed with rubber rollers to preserve the skins and seeds used in vinification. The must is transferred to vats for maceration; spontaneous fermentation with natural yeasts begins several weeks later.
Ageing
The wine rests in new French and Slavonian oak barrels for 36–40 months, followed by six months in bottle.
Serving and pairing
Pair with game or red meat.
Vintage notes
In 2017, frost and fires caused crop losses in many regions, with Italy particularly badly affected by frost. Wines from the vintage, especially Amarone and others requiring extended ageing, generally need time to reveal their full potential. The vintage is nevertheless developing well, reflecting growers’ efforts to protect their grapes from the effects of climate change.
