The grapes for this Valpolicella come from some of the finest vineyards in
the classic subzone and are vinified using modern criteria in the finest
Selected vineyards in the municipalities of Verona, Grezzana and Illasi.
ALTITUDE AND ASPECT
The vineyards face south-west and lie at altitudes between 150 and 250
metres above sea level.
TYPE OF SOIL
Clayey limestone with widespread presence of basalt outcrops.
The vines are Guyot and Verona pergola-trained, producing balanced
yields. Ripening is even and may be prolonged until a late harvest.
The grapes are handpicked at the beginning of October.
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.
The wine is aged for three months in concrete vats, with approximately
10% in small casks. It is bottle aged for several months before release.
Very deep ruby hue, accompanied by a penetrating, sophisticated, fruity
nose with pervasive notes of ripe cherries, red currants, and violets, and a
long, dry, mellow palate with good structure and balance.
3 years in bottle, laid down in a cool, dark place.
Traditional Veneto dishes: pasta e fagioli, cotechino with Savoy cabbage.
In general: risottos, pasta with ragù, simple meat dishes.
ALLERGENS: Contains sulphites.