Source: Winemaker

Grape varieties: 65% Corvina, 15% Corvinone 10% Rondinella 10% other varieties
Vineyards: 12 hectares located in Bastia, exactly on the valley between the Val d’Alpone and Val d?Illasi. The shaley clay – subalkaline land, is formed in a broad plateau with slight slopes, produced by the alteration of limestone formations and in particular the white and red scales. The volcano (basalt) is non-existent. Altitude: 450m/above sea level.
Vine age: New plantings and old one of 20-35 years
Vines per hectare: 5200
Production: 60 – 70 Hl/Ha
Harvest: Hand picked during the last two weeks of September
Fermentation e maturation: Ripasso is the traditional method where the Valpolicella wine is re-macereted on the pomace from the dried Amarone grapes. The wine is aged in 500/1000 lt oak barrels for 18 months.
At first glance: Ruby red colour
On the nose: Red small woodland fruits
On the palate: Hints of fresh red small woodland fruit. Soft and balanced tannin.
Service temperature: 16-18C