||65% Corvina, 20% Rondinella, 15% Corvinone
||The vineyard is in the heart of the Valpolicella Classico zone at in the Negrar hills.The west-facing slopes are at an altitude of between 230 and 270 metres.
||Varied soils, including clay and limestone.
||2,500. Pruned to 19 buds per vine
||By hand, latter part of October. 100% destemmed then pneumatic pressing
||Fermentation at 25° to 28°C.
||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.
||Maceration for 12 days with automated treading 3 times a day for 20 minutes.Stored in stainless steel vats until February. Amarone skins ( from Vigneti diJago) added for a second fermentation or “Ripasso” with maceration for 15 days at a temperature of 15° and daily punching down.
||A fine companion for all meat dishes, both grilled and braised and also good with farmhouse cheeses.