Description

Cultivation area:
Veneto region, north of Verona in the Classic Valpolicella area.
Soil type:
Clay and limestone with a high plasticity, in hill rich of skeleton.
Winemaking:
Hand harvest at the end of September and at the beginning of October onto the wooden plateau. After a long fading, in January-February the grapes are being pressed and made fermentate in the controlled temperature of 22-24°C, they macerate for about 20 days during which at least 4 replacements a day are repeated.
Refinements:
It maturates into small French oak barrels for at least 24 months, afterwards rests into stainless steel.
Colour:
Ruby red with garnet red shades.
Bouquet:
Aromas of ripe fruits of underwood, together with spices: cocoa and vanilla.
Taste:
Full-bodied and round, harmonious, extremely long and slightly tannic.
Manintenance:
It maintains its characteristics for more than 10-12 years; it should be stored in cool (18-19°C) and low light places.