Grape varieties: Corvina, 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 cummunes of Fumane and San Pietro in Cariano. 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.
Yield: 80 tons/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 handharvested and fermented in tronconic stainless steel tank, while regular remontage was used as main extraction method. The wine remained for 10 days on the skin before it was racked off.
Elevage: To highlight Iltabarro’s purity and elegance, it was decided to age the wine in large 35hl Slavonian oak casks only, in which in stayed for more than 18 months. After bottling the wine was aged for several months in the estate’s cellar before being released onto the market.