||Hills of Valpantena, north of the city of Verona, in the municipality of Quinto, Grezzana, Santa Maria in Stelle.
|Composition of the land
||The soil is marl-limestone (east side) and clay-limestone (west side); rich in iron.
||Spalliera, according to the method Guyot.
||The harvest is done manualy from the middle of September.
||Selection of perfectly ripe and healthy grapes, withered naturally in the cellar of Grezzana, in crates monolayer. During drying for about 120 days in grapes have developed new flavors; it is reached a sugar content of about 24-25 °.
||In mid-January with the de-stemming and crushing of the grapes, fermentation begins, with a very low initial temperature of 4 ° - 5 ° C that goes up to 22 ° C in the final stage.
||Aged in oak casks, with an average capacity of 25 hl and a small part in barriques for about 30 months. After bottling aging period of at least six months.