Vineyards are located in the hilly area of Verona, in the heart of Valpolicella region.
Corvina, Corvinone, Rondinella
Harvest and vinification
The hand-picking harvest begins in the early days of October. A soft pressing is followed by 10/12 days of maceration. After the fermentation in steel tanks the wine undergoes to a “Ripasso” process, the wine rests on the pomace of one other iconic wine of the region, the Amarone one. To finish the wine aged in oak for at least 12 months.
It has a carmine red color with a nose of red ripe fruits and spices. On the palate it is velvety, rounded, where the tannin is well balan- ced with the red fruits hints.