Vinification: hand-harvested, grapes dried for several months, fruit removed, fermentation/maceration at controlled temperature.
Aging: The wine is aged for 24 months in a new barrique, followed by a long aging in the bottle.
Structure and complexity allow the wine to improve when aged in the bottle for up to 35 years, reaching the pinnacle in 20-25 years from vintage.
Production area: beautiful hillside vineyard in Valpolicella, near Verona.
Soil: lime and chalk.
Climate: mild, with little rain and high summer temperatures allowing the grapes to ripen in the best conditions. There are wide temperature changes between day and night, ideal for preserving the aroma and acidity of the grapes.
Vineyard management: summer pruning and careful thinning of the leaves are carried out to achieve ideal grape maturation. In addition, the yield is kept at a very low level to improve the quality characteristics and concentration of berries.
