||65% Corvina, 20% Rondinella, 15% Corvinone
||The vineyards are in the heart of the Valpolicella Classico zone at Torbe in the Negrar hills. The south east facing slopes are at an altitude of between 300 and 420 metres.
|Composition of the land
||Varied soils; including Eocene marls.
|Plants n. x hectare
||2.400. Pruned to 19 buds per vine
||Second decade of October; exclusively manual selection in cases. Withering in fruttaio for 40 days
||Fermentation at 25° to 28°C.
||100% destemmed then pneumatic pressing. Stored in stainless steel vats until February. Amarone skins added for a second fermentation or “Ripasso” with maceration for 15 days at a temperature of 15° and daily punching down.
||Complete malo-lactic fermentation - Stabilization: Natural clarification and no fining or filtration.
||Stored in stainless steel vats until February. Amarone skins added for a second fermentation or “Ripasso” with maceration for 15 days at a temperature of 15° and daily punching down. Complete malo-lactic fermentation.The wine is transferred to barrels at the end of May for 24 months.Minimum of 6 months in bottle before release.
||A fine companion for all meat dishes, both grilled and braised and also good with farmhouse cheeses.