From prime estate vineyards in the heart of Verona’s Valpolicella Valpantena wine district. The vines are cultivated using the Vertical Shoot Position method. Vines are trained using the Guyot method with a density of 12,355 vines/acre.
|Wine maker notes
|Manual harvest takes place in the third week of September. Vinification is carried out in large shallow tanks suited to increase the contact between skins and must. The wine undergoes fermentation in
temperature controlled tanks between 64 - 68˚F. The wine is aged in glass-lined cement tanks in the underground cellar for 8 months followed by at least 3 months in bottle.
|Excellent with stuffed mushrooms, calamari, chicken, caprese salad, eggplant parmesan, and other lighter Italian dishes.