||Situated in the heart of the Valpolicella Classico zone on dry stonewalled terraces facing southwest and southeast at between 150 and 450 metres above sea level.
|Composition of the land
||Silt-clay, partly calcareous and partly on Eocene marls.
||Drying for about 120 days. Destemmed, then gentle pneumatic pressing.
||12 days of cold maceration then fermented at temperatures between 12° and 23°C with manual punching down of the cap three times a day, followed by post fermentation maceration on skins to give a total of 30 days. Complete malolactic fermentation.
||Ageing in 50hl Slavonian oak casks for 24 months. Left to mature bottle for a further 6-8 months before release. Stabilization: natural.