From the best grapes of our vineyards in the heart of Valpolicella region.
Corvina, Corvinone, Rondinella
Harvest and vinification
The harvest, by hands, starts the first decades of October. The bunches are put into boxes and left to rest at controlled tempera- ture and humidity for around 3-4 months according to the season. This process is necessary to assure the right “appassimento” of the grapes. The appassimento is followed by a soft pressing and a 15 days maceration. The wine aged in barrique.
Deep and intense red color. On the nose spicy and ripe red fruits hints. A full bodied, rounded and velvety wine, with a well balanced tannin.