| 葡萄 |
35% Corvina, 30% Corvinone, 30% Rondinella, 5% Molinara |
| Location |
Negrar di Valpolicella Hills (Verona) |
| 氣候 |
Altitude from 280 to 450 m. a.s.l. Exposure: South-East and South-West. |
| 系統 |
Veronese pergola and espalier. |
| 收成 |
Selected in mid-September, placed in small plastic crates and then taken to the drying room to dry naturally. |
| 釀造 |
70% of the grapes remain in the drying room for 120 days and the remaining 30% for about 180 days. First grape pressing is in January. After about 15 days of maceration, fermentation is started with the use of selected yeasts and lasts for about 30 days during which daily operations of submersion and stirring of the marc cap are carried out. The wine ts immediately put in contact with the dried grapes for 180 days and a second fermentatio then starts and lasts for 30 days. After it is placed in steel tanks where, in contact with its fine lees, it completes its fermentation and maturation in about 36 months. |
| 陳年 |
36 months in stainless steel tanks, bottled after 3 years of maturation in the cellar with 6 months in the bottle before release. |