Valpolicella is produced by late harvest of clusters which are cut in early October and left on vines to dry for a week. We use mainly Corvina and Corvinone but also Rondinella and Molinara. Fermentation takes place in stainless steel vats, without addition of yeasts. The wine is bright red and smells of cherry and red fruits. It has an elegant and fine taste, with a good persistence.

we release this wine on the market after 12 month after harvest