GRAPE VARIETIES: 70% Corvina, 20% Corvinone, 10% Rondinella and Molinara.
REGION OF ORIGIN: The historically “classic” zone of the Valpolicella.
SOIL: The soil is mainly clay-limestone with a high proportion of rock and stone : this particular type of soil yields wines of great finesse and elegance, characteristics essential for long living wines.
VINEYARDS: The vineyard is on a hillside at an altitude ranging from 150 to 300 meters above sea-level with an exposure to the east.
VINTAGE: Vintage generally begins in the last ten days of September and continues until the end of October.
FERMENTATION AND AGEING: This Valpolicella is fermented in thermo-regulated stainless steel tanks with the temperature kept at a maximum of 25°C. Following fermentation the wine is aged for a period of 10 years in 3000 litre barrels. The wine undergoes a further 6 months of bottle ageing before being released commercially.
TASTING NOTES AND FOOD SUGGESTIONS: This is a wine of great elegance and concentration: the nose is brimming with sour cherries and small forest fruits. The same fruits continue on the palate which reveals a generous body, a smooth and silky mouth feel and a long finish. This wine is an ideal accompaniment to roast meats and pan fried steak.