It is a way of working that does not change according to the type of wine, but remains consistent in the pursuit of balance, elegance, and authenticity. From this philosophy comes a new interpretation of Valpolicella — leaner, more engaging — born from the harmonious union of fresh grapes (70%), which bring vibrancy, and dried grapes (30%), which add depth and softness.
| Denomination | Valpolicella Superiore DOC |
| Vintage | 2021 |
| Grape variety | Corvina, Corvinone, Rondinella, Croatina, Oseleta |
| Production area | Hills of Illasi - Verona |
| Altitude | 160-220 meters |
| Soil characteristics | 40% limestone, 30% silt, 30% clay |
| Age of vineyards | 20 - 40 years |
| Harvest | From September 10th to October 15th |
| Grape drying process | 50 - 60 days |
| Aging process | 24 mounth in Tonneaux |
Click here to download technical sheet.
The selected grapes are then divided: one part is pressed immediately, while the other is left to rest for several weeks in a large open room, where a ventilation system helps maintain a constant and steady airflow. Toward the end of November, the grapes undergoing the drying process are carefully sorted once again to ensure that no spoiled berries remain before moving on to pressing.
Fermentation then takes place in stainless steel tanks at a controlled temperature of around 28°C, where an innovative computerized system enables the automatic punch-down of the skins over a period of approximately 15 days. Once this process is complete, the Valpolicella rests for several weeks in stainless steel tanks, allowing for natural clarification, before being transferred into tonneaux, where it matures for 24 months. The final stage involves blending all the barrels together to create a single cuvée, which is then bottled and left to refine for a further 24 months before being released onto the market.
