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The grapes are produced in the vineyards of the Bertani Estate in Villa Novare in the heart of Valpolicella Classica. The estate takes place in a hollow close in the northern part and open southwards. The soil of the eastern side is of marl-calcareous composition while in the western side a modest strata of agrarian soil covers slabs
of calcareous stone.
Vinification:
The manual harvest takes place in the third week
of September. Vinification begins with grapes picked from the bunches pressed and put in steel tanks (large and downs, suited to increase contact between skins and must limit mechanical) with a temperature of fermentation between 18-20°C.
Ageing:
It ageing in glass-lined cement fermentation tanks in the underground cellar for 8 months. The wine is aged for a least 3 months in the bottle.
Organoleptic characteristics:
Violet red colour. Intense notes of black currant red, plum, raspberry, black cherry and spice.
In the mouth opens, fresh with a good balance between acidity, sweetness and sapidity.
