| Grape varieties |
95% Corvina, 5% Rondinella |
| Origin |
The vineyard is made up of eight terraces located uphill from the little Ognisanti church dating from the 16th century, which it is named after |
| Soil composition |
Eocene calcareous white and pinkish-white marl soils, with a shallow effective soil depth (50 cm) and a sandy-silty texture. |
| Ageing |
Careful bunch selection and relaxed maceration make for a Valpolicella that improves its balance, vibrant tannic structure and persistent sapidity thanks to one year of ageing in oak barrels. After a further period of 6 months in the bottle, the wine is ready to display the superior character of this strip of land in the Valpolicella Classica area. |
| Pairing |
First plates to the gravy, meats red white women and, cheeses to medium paste. |