Grape varieties: Corvina, Corvinone, Rondinella.
Production area: high hills in the Valpolicella Classic production area between 300 and 500 m. a.s.l.
Soil composition: calcareous deposits on volcanic rocks.
Growing systems: traditional “pergola veronese” on stone wall terraces called “marogne”.
Vinification: after a careful selection in the vineyard, the grapes are placed in trays and left to dry in our drying loft called “fruttaio”, located on high hills. This “appassimento” process is very slow, in order to support the concentration of sugar, structure and aromas. In the first months of the year following the harvest, the grapes are gently pressed and a long and slow fermentation in contact with the skins takes place. The wine is aged for a long time in big barrels before bottling.
Food pairings: you’ll appreciate every sip of this wine paired with meat or seasoned cheese.
Service temperature: 14-16 °C.