CLASSIFICATION
Igp/Igt
TERROIR
Valpolicella Classica.
GEOGRAPHICAL POSITION
San Pietro in Cariano, at the foot of the hills.
TYPE
Dry red wine.
GRAPE VARIETIES
Cabernet Sauvignon 100%.
VINIFICATION AND AGEING
Harvested: towards mid October. After being left to overripen on the
plant, the bunches are collected and placed into small crates, where they
are left to dry naturally for 30 days.
Fermentation: the grape, after being gently destemmed and crushed, ferments in stainless steel tanks with continuous pressing and oxygenations
for 30 days with remontage and delastage at a controlled temperature of
18°-24° C.
Maturation: using the batonnage technique in french wooden barrel for
30 months.
Ageing: 12 months in the bottle.
