Grape varieties: Corvina, Rondinella, Molinara.
Vineyard area: The organically grown grapes were produced in the estate’s certified organic vineyards near the City of Verona. It was here where the estate ran the first series of experiments before the estate’s vineyards in the hills of Fumane were converted. The density of the Verona vineyards is around 5000 vines/ha and are guyot trained.
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 grapes were fermented in tronconic stainless steel tank with autochtonous yeast selected in the region of Valpolicella. Remontage was done twice daily and the wine remained on the skins for a total of 9 days, while malolactic fermentation took place in the same tanks.
Elevage: After Fermentation the wine was racked off the skins and aged for 7 months on the fine lees in stainless steel tanks. The wine has not been clarified nor stabilised. After bottling the wine was aged for several months in the estate’s cellar before being released onto the market.