Soil: Clay-sandy, medium calcareous.
| Appellation | Amarone della Valpolicella Classico |
| Vinification | The grapes are dried naturally in boxes for about 3-5 months in the ancient cellars of the estate. After destemming and pressing the grapes, alcoholic fermentation in thermo-conditioned steel tanks for about a month at 18°-28°C. Malolactic fermentation in barrel. |
| Élevage | Approximately 12 months in 2.25 hl barriques and approximately 24 months in 25 hl barrels. Aged in bottle for at least 9 months. |
| Vineyard Soil | Clay-sandy texture, medium calcareous |
| Harvest | The ripened grapes selected by hand on the family estate in the heart of classic Valpolicella. |
| Food Pairings | Well suited to rich beef dishes and game, especially if combined with sweet and sour sauces; aged cheeses such as Cimbro and aged Pecorino. |
| Cellaring | 2022 – 2030+ |
Soil: Clay-sandy, medium calcareous. Aged 12 months in barriques, 24 months in larger barrels, 9+ months in bottle. Vine age: 30-36 years. Production area: 10 hectares. Cellaring: 2022-2030+.
