This wine is made from grapes harvested in various vineyards located on hills in the Classic Valpolicella zone. Different sources and different grape varieties are important to obtain well-balanced wines with the fine structure that only a few single areas in the Classic zone can give.
Vineyard notes Soil Clay and limestone with a strong rock structure Vine density 2500 vines/hectare Vineyard age 20 years Cultivation Trent small bower Pruning 18 buds/plant Production 8000 kg/hectare Grape varieties 30% Corvina - 30% Corvinone - 30% Rondinella - 10% Molinara, Rossignola, Oseleta, Negrara, Dindarella.
Winemaking technique Grapes are harvested by hand at the end of September/beginning of October, and are placed in wooden or plastic trays for drying. Drying is done in fruit storage structures at controlled humidity and temperature. This prevents transformation of Botrytis cinerea into gray mold. Bunches, during the drying process, lose 30% of th
Full Bodied Red
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