VINEYARD LOCATION: The historical heart of the Valpolicella Classico area.

SOIL TYPE: The soil type is mainly a mix of clay – limestone with a high content of fragmented stone. This soil type confers both freshness and elegance to its wines, essential elements for the creation of age worthy wines.

VINEYARDS: The vineyards are located on the famous “Ravazzol” hill, an area that has demonstrated over time an exceptional vocation for the production of high quality wines due to its unique climate and soil type, at an altitude that ranges from 200 -300 meters above sea level. The vines have an average age of more than 70 years. Yields per hectare are limited to 5 – 6 thousand Kgs.

HARVEST: In normal conditions the harvest begins in the last week of August and continues until the beginning of September.

VINIFICATION AND AGEING: The grapes are de-stemmed and left to soak in their juice for about 6 hours after which they are lightly pressed. The must is then fermented in 228 litre barrels without the addition of yeast – fermentation is spontaneous. After the completion of fermentation the wine is left on its fine lees until it is bottled.

TASTING NOTES: This is a complex wine with a notable mineral character. The wine has complex aromatics and notable persistence on the palate, not common traits in Italian white wines. The qualities of this wine make it an ideal match for opulent seafood such as crayfish and crab, grilled white meats or moderately aged cheeses.