PRODUCTION TECHNIQUE

During the harvest the grapes are carefully picked and selected by specialized personnel and placed in boxes; the bunches are then left to dry in our fruit cellars, allowing the concentration of sugars, flavors, and intrinsic aromas of the grapes. At the end of the drying process, the grapes are destemmed and pressed. A slow and long fermentation follows.

The wine thus obtained is left to mature in the rooms dedicated to refinement.

GRAPE VARIETIES

Grapes authorized by the Valpolicella disciplinary

AREA OF PRODUCTION

Valpolicella Classica, clay and limestone soil.

BOUQUET

Intense and elegant with hints of cooked fruit and spices.

TASTE

Velvety and full-bodied, it evokes dried grapes.

RECOMMENDED PAIRINGS

It is ideal with roasts, game, grilled meat, and seasoned cheeses.