About this wine
Vineyard and terroir
The fruit comes from the company’s vineyards on the eastern shore of Lake Garda, within the Bardolino Classico area.
Vinification
The grapes are hand-harvested in the cool morning hours, with only the best bunches selected. They are destemmed and macerated at low temperature for around 24 hours, then gently pressed. The must is allowed to settle before fermentation at a controlled temperature.
Ageing
After fermentation, the wine is transferred with its fine lees—the yeasts remaining from fermentation—to a terracotta amphora, where it ages for one year in the company’s cool cellars.
