Wine Maker Notes
ZONE OF ORIGIN: Valpolicella Classico, hilly district, tuff, clay and limestone soil with south-west facing slopes at 150-1300 m of altitude.
HARVEST: From the end of September with qualified staff and carried in small boxes. It is then re-selected in the fruit warehouse for perfect drying.
VINIFICATION: Depending on the vintage, it takes place from the end of January to the end of February with rotary crusher and partial stripping. Fermentation takes place in small containers, max 5000 litres. The temperature is raised to 10°C and then it stabilizes at around 15°C. Very long maceration, over 40 days with 2 weekly pumping over. After decanting twice, and when the wine is clear (May/June), it is poured into new wooden barriques with small capacity (20%) and in 4000 litre barrels for some years. Bottle fining for over 8 months.
ALCOHOL: 15.10% by Volume.
Rich meats, game and poultry, seasoned and spicy cheeses. It should be drank in good company to delightful conversation. Large crystal glasses are recommended.