||Sant’Ambrogio di Valpolicella, Podere La Poja, the top site of Podere La Grola
||Soft pressing of de-stemmed grapes. Fermentation in temperature controlled stainless steel tanks. Malolactic fermentation done in November.
||Matured in new oak barriques for 20 months, blended together for 8 months then bottle-aged for 15 months.
||La Poja is the perfect accompaniment to roasted red meat and game. Also ideal with mature cheeses and dishes based on white and black truffles.