The grapes for this wine have been grown in the estate’s own six-hectare
vineyard since 1975.
The vineyard overlooks Lake Garda, in the municipality of Bardolino.
ALTITUDE AND ASPECT
The vineyards face south-east and are located 130 metres above sea level.
TYPE OF SOIL
The stony soil, eroded by the Würm glaciation, is very lean but rich in
calcium, with a high gravel content, enabling grape yields of just 8,000–
10,000 kg per hectare. This plot is widely considered an example of the
finest vineyard management in the classic area of Bardolino and is used as
a benchmark by the local associations for monitoring soil and climate
conditions and ripeness of the grapes.
Vertical trellised with Guyot pruning and a planting density of 5,000 vines
The grapes are handpicked at the end of September.
The very ripe grapes are fermented whole bunch to obtain more aromatic
intensity both on the nose and on the palate, with soft and silky tannins.
The maceration lasts for around 15 days, at controlled temperatures with
several pumping-over phases determined by the various structural and
aromatic components. Fermentation takes place at controlled
temperatures (20˗24 °C), with cultured yeasts and in modern fermenters in
order to enhance the distinctive characteristics of the grapes and their
vineyards. This vinification which leaves bunches whole promotes the
intensity of aromas and taste.
Ruby red hue accompanied by a fresh, fragrant nose with pervasive notes
of raspberries and morello cherries, completed by floral notes and typical
spicy hints of black pepper. The fruity palate is delicate but particularly full
flavoured, with good body and excellent length.
Two years in bottle, laid down in a cool, dark place.
Traditional Veneto dishes: fish soup, gnocchi with cheese sauce.
In general: minestrone, pizza, white meats.
ALLERGENS: Contains sulphites.