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, the grapes are destemmed, pressed and left to macerate and ferment for 15 days in vertical vats. The wine then undergoes delestage and malolactic fermentation in 20hl oak casks. 5,000 bottles produced per year.
Produced from a blend of traditional Valpolicella grapes Corvi- na, Corvinone, Rondinella, Oseleta