In our vineyards at 600 meters above sea level, the black grape varieties Corvina, Corvinone, Rondinella, Molinara, and Oseleta find the perfect environment to fully express their characteristic varietal aromas.

Between mid-September and early October, the harvest takes place: during the manual picking, only the most loosely packed clusters with perfectly intact and ripe berries are selected. The clusters are then transported to the drying loft, where the patient work of time leads to their withering—a traditional and captivating technique that has made Valpolicella renowned worldwide.

In the fermentation area, we use concrete tulip tanks. These tanks were chosen for their shape, which facilitates the movement of must and skins during fermentation. For storage, we opted for rectangular tanks made of the same material. Concrete allows for good micro-oxygenation and partial heat absorption, helping the wine preserve the aromatic bouquet characteristic of its terroir and grape variety. These choices prioritize originality and authenticity, aligning with our philosophy of organic and sustainable production.

In the barrel cellar, 80 medium-toast French oak barriques host the wines during the aging phase. The time spent in wood imparts structure, longevity, and complexity—hallmarks of the great wines of Valpolicella Classica—along with a rich bouquet of tertiary aromas, including spices, ripe fruit, and tobacco.