| Grape varieties |
50% Corvina, 15% Corvinone, 15% Rondinella |
| Soil composition |
Red and brown clay, on Eocene limestone. |
| Harvest |
The fruit is hand-picked. |
| Vinification |
In September-October, in red, after destemming. Fermentation in stainless steel for about 10-15 days with indigenous yeasts, then stored in tanks of steel. In December/January following the Ripasso of the Valpolicella wine produced in September-October on the Amarone skins. The presence of residual sugar in the pomace of Amarone Valpolicella allows the fermentation, extraction of characters typical of Amarone: aromas of dried fruit, alcohol and structure. |
| Ageing |
Aged in stainless steel and oak botte from Slavonia. |