Wine Maker Notes
ZONE OF ORIGIN: Northwest of city of Verona. Hilly district, red on basalt or Eocene limestone facing southwest.
PLANTING SYSTEM: Pergola (trellised wine) with about 3000 vines per hectar and 15-18 buds per vine. 35 hectoliters per hectar.
HARVEST: The grapes are selected first from the end of September from the thinnest bunches and carried in small boxes. The grapes are then further selected in the warehouse for perfect drying.
VINIFICATION: Fermentation is often triggered by heating some must, then it continues on its own at around 10 degrees centigrade. Fermentation may last over two months and contributes to the formation of compounds which will provide major complexity and pleasantness to the wine. After run off, fermentation is completed in tanks by summer, cleaning wit decanting and aging in wooden barriques for several years until bottling. Fining in the bottle for at least 8 months.
ALCOHOL: 15.5% by Volume and total acidity of 5.98 g/l.