Winemaking
From vineyards in the Valpantena sub-zone to the North of the city of Verona, in the communes of Quinto, Grezzana, and Santa Maria in Stelle. The soils range from calcareous marls in the east to iron-rich calcareous clays in the west. The harvest takes place at the end of September. As only pristine bunches are selected, the harvest is strictly by hand only. The bunches are then laid carefully onto plastic crates one deep and are left to dry in "fruttai" with fans to circulate the air. After 150 days, the semi-dried grapes are destalked, crushed, and fermentation begins. At first the temperature is kept very low (4C-5C); after a few days it is allowed to climb to 18C. Once the alcohol level has reached 13% the must is cooled and fermentation is stopped. The wine is then matured for 12 months in 30hl vats of cherry wood. After bottling, the wine is kept in the winery for a further three months before release.
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Biodynamically produced
Organically produced
Vegetarian
Vegan
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