50% Corvina Grossa, 30% Corvina & 20% Rondinella
The grapes have organic certification and in recent years the vineyards have been managed on the basis of bio-dynamic agriculture principles.
For this Valpolicella, fermentation begins spontaneously in oak vats; in February, the wine is racked on the still lush Amarone marcs rich in must.
This traditional vinification technique and the use of 14 hl cherry barrels, where the wine “matures” for about 24 months, ensure a sweet and intense bouquet of ripe fruit.
Tasting highlights ripe fruit, red and black cherries and superb softness and equilibrium.