Valpolicella Classico

The grapes are harvested at the beginning of October and vinified separately by the red wine method with maceration on the skins; fermentation takes place at controlled temperature (25-28°C).

Parcels situated on the hills of the DOC Classico area. north-west of Verona, at an average altitude of 200 metres; the vines, partly recently re-planted with a higher density per hectare, are trained on well exposed terrains made up of limestone, clay and pebbles and some surface basalt; the production of grapes is 12 tons per hectare, with a 70% wine yield.

The wine matures for about three months, part in medium size casks and part in barriques; this is followed by a 4 months ageing period in the bottle before it is released for consumption.