REGION OF ORIGIN: The historically "classic" zone of the Valpolicella.

SOIL: The soil is mainly clay-limestone with a high proportion of rock and stone : this particular type of soil yields wines of great finesse and elegance, characteristics essential for long living wines.

VINIFICATION AND AGEING: This Valpolicella is fermented in thermo-regulated stainless steel tanks with the temperature kept at a maximum of 25°C. Following fermentation 90% of the wine is aged for a period of 18 months in 3000 litre barrels and the remaining 10% in oak barriques. The wine undergoes a further 6 months of bottle ageing before being released commercially.