Grape varieties: Corvina, Rondinella and Molinara with Sangiovese and Cabernet Sauvignon.
Vineyard area: The grapes were grown on the hills of Fumane and San Pietro in Cariano. Rich in rock fragments, the terroir is ideal for the production of high quality wines.
Yield: 7 tonnes per hectar (from 3000 to 5000 vines per ha depending on age and growing system).
Training System: Guyot, double pergola, single pergola.
Harvest Date: from the beginning to mid-September. Only manual harvesting for a careful control of the grapes.
Vinification: The crushed grapes are fermented in special tronconic tanks, with a controlled fermentation temperature.
Elevage: At least 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.