Description

Cultivation area:
Veneto region, north of Verona in the Classic Valpolicella area.
Soil type:
Clay and limestone with a high plasticity, in hill rich of skeleton.
Winemaking:
Hand harvest at the end of September and at the beginning of October. The fermentation takes place in the controlled temperature of 22-24°C, it macerates for about 7-8 days during which at least 4 replacements a day are repeated. In February-March Valpolicella Classic is made fermented for the second time over Amarone Valpolicella Classic marcs for about 2 weeks in the controlled temperature of 22-24°C.
Refinements:
It maturates into little French oak barrels for at least 15-18 months, afterwards rests into stainless steel.
Colour:
Ruby red with garnet red shades.
Bouquet:
Aromas of ripe fruits of blackberry and cherry together with spices and cocoa.
Taste:
Structured, harmonious and balanced, with hints of ripe fruit, pleasantly tannic.
Manintenance:
It maintains its characteristics for more than 6-8 years.