Grape varieties: Corvina and Rondinella.
Vineyard area: Grapes from organic certified vineyards since 2010, close to the city of Verona. The average density of the vineyards goes from 3000 to 5000 vines / ha.
Yield: almost 7 tonnes per hectar.
Training System: Guyot.
Harvest Date: Hand harvested from mid-September to the second week of October.
Vinification: The grapes are fermented with indigenous yeasts in a stainless steel truncated conical tank. Regular pumping over is the primary extraction method. The wine remains for 9 days on the skins before being decanted and refined for a few months.
No sulfites are added to this wine, neither during the vinification, nor in the bottling phase.