During the harvest, the grapes are carefully picked and selected by specialized personnel and placed in boxes. The grapes are left to dry for about 3-4 months in our fruit cellars. Depending on the year, from the end of January to the end of February, they are destemmed and crushed. Fermentation takes place in small containers, max 5,000 liters; the temperature is raised to 10 ° C and then stabilizes around 15 ° C.
Very long maceration, over 40 days with 2 weekly pumping over. After 2 decanting, in clean wine (around May / June) it is transferred to wood, new and second French barriques, third passage for a few years. Aging in the bottle for about one year.
Valpolicella Classica, Campo Casalin vineyard, municipality of Marano di Valpolicella, clayey and calcareous soil.
Of cooked fruit and plum, spices and leather.
Velvety, elegant and slightly tannic.