REGION OF ORIGIN:
Classic zone of the Valpolicella.
70% Corvina, 20% Corvinone, 10% Rondinella and Molinara.
VINIFICATION AND AGEING:
As for the Valpolicella Classico the grapes for this wine are harvested manually and immediately taken to the winery in small cases for pressing. Fermentation is spontaneous with wild yeasts in temperature controlled stainless steel tanks. Following fermentation the wine is aged in 2000 litre wooden vats for a minimum period of 12 months prior to bottling.