REGION OF ORIGIN
Classic zone of the Valpolicella.
70% Corvina, 20% Corvinone, 10% Rondinella and Molinara.
VINIFICATION AND AGEING:
The wine ferments spontaneously with wild yeasts in temperature controlled stainless steel tanks for 6 to 7 days. Following fermentation the wine is aged for a minimum of 6 months in stainless steel prior to being bottled.