Location of the Vineyards: the hills of San Pietro in Cariano and Sant'Ambrogio di Valpolicella.
Vinification: Pressing and destemming takes place immediately after harvest. Fermentation with a good maceration and at least two pump-overs per day follows the first racking. The re-fermentation on the marc of Amarone in January ("ripasso"), gives the wine deeper color, structure and alcohol.
Aging: 100% Slavonian oak barrels followed by time in the bottle before release.
