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 Verona tradition.
VARIETIES: 75% Corvina, 25% Rondinella.
PRODUCTION DISTRICT: Selected vineyards in the municipalities of San Pietro in Cariano, Marano, and Fumane.
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.
TRAINING SYSTEM: The vines are Guyot and Verona pergola-trained, producing balanced yields of 10,000 kg per hectare. The grapes for Amarone are not usually harvested from these vineyards, and ripening is even and may be prolonged until a late harvest.
HARVEST: The ripe grapes are handpicked at the beginning of October.
WINEMAKING METHOD: The ripe grapes are fermented on the skins, with a maceration period of around 15 days, at controlled temperatures and with several pumping- over phases determined by the various structural and aromatic components. Fermentation takes place at controlled temperatures (20˗26°C), with cultured yeasts and in modern fermenters in order to enhance the distinctive characteristics of the grapes and their vineyards.
AGEING: 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.
SENSORY PROFILE: 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.
ABV: 13,00 %.
RECOMMENDED CELLARING: 2-4 years in bottle, laid down in a cool, dark place.
FOOD PAIRING: Traditional Veneto dishes: pasta e fagioli, cotechino with Savoy cabbage. In general: risottos, pasta with ragù, simple meat dishes.