Grape varieties: Corvina, Rondinella and Molinara.
Vineyard area: The grapes were grown in the estate’s own vineyards. The average density of these vineyards is between 3000 and 5000 vines/ha. The vines are planted on soils with a high rock content. The vineyards have been certified organic since 2014.
Yield: almost 5,5 tonnes (from 3000 to 5000 vines per hectar, according to age and training system)
Training system: Guyot, single pergola and double pergola. Grapes are grown organically.
Harvest Date: Mid september – hand harvest
Vinification: 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 maceration period of 10 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: 12 months in wooden barrels. After bottling the wine is aged for some months in the estate’s cellar before being released to the market.