The grapes that go into our Valpolicella come from the hills of Verona near Lake Garda.

Corvina, Rondinella, Molinara

Harvesting by hand begins in the third week of September. After a maceration period of about 10–12 days, the must is fermented in steel tanks to allow the bouquet of the wine to be fully expressed.

Ruby red. Fresh on the nose, with notes of berries and cherries. Pleasant on the palate, with echoes of the aromas of red fruits in the nose, which balance the salinity and tannins in this wine.

12,5%