About this wine
Vineyard and terroir
The grapes grow in the hills of the Valpolicella Classico area, north of Verona. The soils are predominantly reddish-brown clay, enriched with deposits of calcium and basalt.
Vinification
The grapes are harvested by hand and dried for three months, until almost raisined, concentrating their sugars and aromas. Slow maceration is followed by traditional fermentation on the skins.
Ageing
The wine ages mainly in oak barrels, with a short period in steel tanks.
