Made from Corvina, Rondinella, Corvinone grapes grown in the Valpolicella Classica and by the traditional method of withering in fruit in so-called “fruttaio”. Location: situated in the heart of the Valpolicella Classico zone, at an altitude of 150 and 450 meters above sea level. Exposition southeast. Soil type: varied. Grass sward between vines. Training system: Double Pergoletta. Age of vines: from 20/25 years. Buds per vine: 18-24. Planting density: 3,300/3,500 vines per hectare. Yield per hectare: 44 hl.
Harvest: by hand from the end of September into early October. “Appassimento” (gentle drying) for 120 days. Vinification: Destemmed, then gentle pneumatic pressing at the beginning of February. Fermentation Temperature between 12-23°C. Slow maceration for 30 days (12 days cold). Manual punching down of the cap three times a day. Malolactic fermentation completed. Refinement in 50hl Slavonian oak casks for 18 months. Refinement in bottle for 6 months. Stabilization: Natural.
Colour: ruby red, dense, and compact. Perfume: Intense and persistent, ethereal, fruity with hints of cherries and dried prunes, dried flowers and spices. Flavour: full-bodied and very smooth, with beautifully balanced velvety tannins.
A fine companion for all grilled or braised red meats, and game dishes. Perfect with mature cheese.