Description
Origin – Hilly vineyards north-east of the province of Verona. The grapes are carefully harvested in the vineyard and placed in small boxes for partial drying until early November. Its fermentation is on the
lees is particularly long, and afterwards after which the wine undergoes malolactic fermentation.
The maturation of the wine is in big oak barrels 12 month to be finally filled afterwards and refined in bottles. This allows the wine to develop a delicate fruity sensation sustained by the oak.
