GRAPE VARIETES: 75% Corvina Veronese, 20% Rondinella, 5% Molinara
THE VINEYARD: The hills of the Valpolicella Classico region.South east exposure. Varied soil, but mostly cretaceous, calcareous, stony and well drained.
VITICULTURE: Pergola Trentina training with about 3,000 vines per hectare. Average age of productive vines: 27 years.
YIELD: 33 Hl/Ha
HARVEST: Manual harvest carried out during the second fortnight in September
PROCESSES: Natural drying of grapes in the loft with the loss of 42% of the original weight (for about 100 days).
VINIFICATION:De-stalking and crushing of the grapes. Fermentation temperature: 12°-24°C .Maceration time: 27 days .Daily periodic pumping over. Matured in wood for 19 months. Blended together for 6 months. Matured in bottle for 14 months.