About this wine
Vineyard and terroir
The grapes grow in the Valpolicella Classica area, on hillside soils north of Verona. These red-brown soils contain basalt deposits.
Vinification
Some grapes are picked at the start of the harvest and dried until raisined. They are then vinified with the remaining grapes, which are harvested slightly later. Maceration lasts 10–15 days, followed by fermentation on the skins. After fermentation, the traditional ripasso technique is used, adding unpressed skins from grapes used to make Amarone to the must.
Ageing
The wine ages for 10–12 months in oak barrels, followed by a further period in stainless-steel tanks.
