Region: Italy - Veneto - Valpolicella
Grapes: Corvina, Rondinella, molinara
Alcohol: 12.5%
Notes on the Wine
The harvest, in keeping with tradition, is performed entirely by hand in early October. Fermentation takes place in oak vats and is spontaneous (native yeasts); rack and return, manual wine-crushing, malolactic fermentation and retention of this wine in fermentation vats for at least six months all ensure excellent complexity where spices and austerity prevail over fruit.
