Maximum expression of our fresh grapes
Rich, fruity and spicy with bright notes of red fruits and dried cherry. This is our most intense rendition of fresh Valpolicella grapes. We do a partial whole cluster fermentation with a month of maceration. Wine is then aged for one year in steel tanks, we do not use wood in our cellar, thus the brightness and elegance of our tannins. This is mid body, aromatic and slight tart dry wine.
Terroir
Our vineyard is completely terraced on hills around 300 meters height, mostly facing south. The soil is pretty rugged and rich in “calcarenite gialla” a sedimentary limestone, with yellow appearance, rich in seashell fossils.
Vinification
We say that our wines are made in the vineyard and not in the cellar. Most of all our efforts are put into the harvest, getting the right maturation and collecting the grapes at the right moment is the key of this wine. We only harvest by hand and collect in small boxes to avoid any pre-crushing and fermentation. We do not control the fermentation with sulphites or enhancers. We start with a pied de cuvee and the natural yeasts in our grapes do the rest. This wine uses the best completely ripen grapes of the vineyard. Partial de stemming and whole cluster fermentation in involved. When completely dry we let the must macerate for a month. We then soft press and age for at least 12 moths in steel thanks. No filtration, no blends, no chemicals, only a little sulphites added before the bottling phase.

6 months of additional ageing in bottle before marketing.

“The vineyard is where everything begins, 10 hectares of strong vocation inside the Valpolicella Storica region, 300 meters of altitude. Our vines of Corvina, Corvinone and Rondinella are raised Guyot style on hilly terraces facing south

Terrain is rugged, almost completely rocky, a few centimeters of turf and then, underneath, the typical ‘calcarenite gialla’ a yellowish soft limestone frequently found on Valpolicella’s hills

The entire vineyard is organically grown, and lot has been done to enhance biodiversity and soil vigour. Constant green manures and re-planting of wild species all around the vines has helped recreating a deeply vital and fertile environment

Our best grapes are selected and hand picked fully ripe and delicately put in 7 kg

Fermentation is totally natural and triggered only with a pied-de-cuve of the same grapes with its indigenous yeasts. The evolution proceeds in concrete tanks and ceramic barrels for up to 12 months. We do not use wood in aging. No chemical substances are used in the fining or in the filtering process

It’s a wine made in the vineyard, not in the cellar."