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.
The grapes are destemmed and pres- sed and left to macerate and ferment for 15 days in vertical vats. The wine undergoes delestage and malolactic fermentation in 20hl oak casks. The Valpolicella is then mixed with the grape skins of the grapes used to make Amarone. Maceration lasts five days at a temperature of 25°C - 30°C during which a second fermentation occurs. The wine is then matured for 18 months, partly in barriques, partly in Allier oak casks. The wine is left to mature for at least six months in the bottle. Approximately 5,000 bottles produced per year.
produced from a blend of traditional Valpolicella grapes Corvi- na, Corvinone, Rondinella, Oseleta.