Grape varieties: Corvinone and Corvina with tiny quantities of Rondinella and Molinara.
Vineyard area: The grapes were grown in the estate’s own vineyards, Monte Tenda, Monte Crosetta and Rasso, all of which are located in the hills of the village of Fumane. The average density of these vineyards is between 3000 and 5000 vines/ha and are both guyot as well as classic pergola trained. The vines are planted on poor soils with a high rock content. Since 2011 the vineyards have been in organic conversion.
Yield: 55 hl/ha.
Training system: Guyot, double pergola, single pergola.
Harvest Date: The grapes were hand harvested from mid-September until the second half of October.
Vinification: The blend for this wine is based on Corvinone and Corvina with small portions of Rondinella and Molinara. After the grapes were destalked and crushed they were led into temperature controlled stainless steel. After the alcoholic fermentation was completed the young wine was run over the pomace of the Amarone for a relatively short maceration period of three days. During this phase a slight refermentation occurs and the wine takes on more viscosity and extract, which results in a denser mouthfeel in the final wine.
Elevage: After three days of maceration with the Amarone pomace the wine was racked off into stainless steel for a natural stabilisation and malolactic fermentation. This was followed by 11 months of ageing in used Tonneaux and a tiny percentage of new French oak.