| Cépages |
70% Corvina, 15% Corvinone, 15% Rondinella |
| Emplacement |
Located in the heart of the Valpolicella Classico zone on dry-walled terraces in the Negrar hills, at an altitude of between 200 and 350 metres facing South East. |
| Composition du sol |
Varied soils; including clay, limestone and alluvial soils. |
| Nombre de plantes par hectare |
2.700. Pruned to 18 buds per vine. |
| Vendanges |
By hand, normally around first ten days of October. A further selection of healthy whole bunches are laid out in crates or on straw mats to dry for 120 days.This “appassimento” process shrivels the grapes and concentrates sugars, colour and flavour. |
| Température de fermentation |
Fermentation temperature ranges from 12° to 23°C. |
| Période de fermentation |
Maceration on skins for 20 days (including 12 days cold soaking). Manual punching down of cap 3 times a day- Stabilization: Natural clarification and no fining or filtration. |
| Technique de production |
Complete malo-lactic fermentation. The wine is racked and lightly filtered to leave balanced natural sweetness. |
| Affinage |
Maturation takes place in oak for 18 months using both 225 litre French barriques (Allier and Nevers oak) and 50 hectoliter casks.A further 6 months ageing in bottle before release. |
| À déguster avec |
Traditionally served with local cakes and biscuits, it can also be matched with dark chocolate and creamy blue cheese. |