About this wine
Vineyard and terroir
The grapes grow in the hills of the Valpolicella Classico area north of Verona, where red-brown and limestone soils rich in basalt deposits predominate.
Vinification
The best grapes are selected by hand, placed in small containers and dried for 3–4 months, concentrating their sugars and developing richer aromas. They are then fermented on their skins for approximately 3–4 weeks.
Ageing
Depending on the vintage, the wine ages in large oak barrels for 2–3 years.
