Process currently the company comprises a total area of thirty hectares, of which twenty-nine are cultivated with vineyard, at an altitude that ranges from 150 to 300 meters, with Eastern exposure. The company makes wine only from autochthonous grapes (Corvina, Corvinone, Rondinella and Molinara) originating from its own vineyards. In agriculture they pay great attention to the safeguard and respect for the environment for the preservation of the micro-flora of the land, of the water tables and in general directly or indirectly for the safeguard of man’s health.

Winemaking: SOIL: The soil in this vineyard is relevantly clay-limestone with a high proportion of rock and stone. VINEYARDS: The vineyards are on a hillside facing east at an altitude that varies between 150 and 300 meters above sea-level. VINTAGE: Vintage begins during the last ten days of September and generally continues until the end of October. FERMENTATION AND AGEING: This Valpolicella is fermented in stainless steel tanks at a maximum temperature of 25°C. Following fermentation the wine is left to rest on its skins for a period of 10 days. A further ageing period of 3 months follows before the wine is bottled and released commercially.

Organoleptic Characteristics

• Colour: Deep ruby.
• Nose and flavour: The wine opens with a nose of fresh red fruits and floral notes that recall violets.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 16-18°C.
• Recommended with: From pasta to roast meats.