From organic vineyards in Mezzane and Tregano. Vines planted in 2001, with a southeasterly exposure, at a 450 m.asl elevation. Soil comprises of glacial desposits. Vines are guyot-trained, with 7,000 planted per ha., yielding 40 hl/ha.
Grapes are harvested in mid-October, then left to dry in the fruit drying loft at an elevation of 450m for approx. two months. They are then destemmed and pressed, macerated and fermented for 15 days in vertical vats. It then undergoes delestage followed by malolactic fermentation for 2/3 of the wine in 5hl Allier oak tonneaux. The remaining 1/3 is matured in Allier oak barriques. Finally aged for 3 years in Allier tonneaux and barriques.
produced from a blend of traditional Valpolicella grapes Corvi- na, Corvinone, Rondinella, Oseleta