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.