| Location |
Marano di Valpolicella (VR) |
| 釀造 |
Fermented for about 10 days, then pumped over twice a day, and a delastage in the middle of the fermentation process. |
| 陳年 |
It is then racked four times, without being filtered, put to rest in oak barrels of 30 hl and then in oak barrels, always of oak, of second passage, the following summer. |