BT
Appassimento
Naturally dried for 3-4 months in the “fruttaio” The grapes lose 40-45% of their original weight
Winemaking
The best grapes, harvested in the upper hillsides, are left to dry in the drying facility for about 4 months. After a soft pressing, the wine ferments in steel tanks and ages in new barriques for 18 months, in large barrels for 7 months and in the bottle for about 14 months.
Variety
Corvina Veronese 45%
Corvinone 45%
Rondinella 5%
Oseleta 5%
Harvest
Hand harvest of selected bunches carried out in late September
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