GRAPE VARIETY: Corvina, Corvinone and Rondinella
 
AREA: Negrar, nel cuore della Valpolicella Classica
 
VINIFICATION: Manual harvesting and selection of the best bunches (early October), which are laced to dry in small crates (4-5 kg) for a period of 3-4 months in our fruit lofts. During these 3-4 months there is a 40-45% drop in grape weight. This is then followed in January by red vinification. Duration of fermentation-maceration about 30-40 days in stainless steel tanks.
 
AGING: in 500-liter oak barrels (tonneaux) for a period of 40 months and bottle aging of about 6 months before release.
 
ALCOHOL: % vol 16.50 ± 0.50
 
BOTTLE SIZES: 0,75 L