Vineyard Location and Altitude: Val di Mezzane (Verona) – 350 meters.
Agricultural Practices: Organic, regenerative.
Type of Yeast: Native
Vinification: The grapes are gently pressed after destemming in early February. Fermentation takes place with indigenous yeasts in oak vats for approximately one month, without temperature control. Fermentation stops naturally, while malolactic fermentation completes.
Breeding: 12 months in oak barrels of different sizes.
A different concept of a farm: young but authentic, innovative but always in direct contact with nature, in one of the most traditional and austere wine-growing areas on the national scene. Thanks to experience in the field and in the winery, to fresh and enthusiastic management, a new and important reality has developed in the world of Italian wine.
Organic fertilizers are used as compost, manure and other natural materials to enrich the soil and provide the nutrients necessary for the growth of vines.
Techniques are implemented to prevent soil erosion, such as planting vegetative covers between the rows of vines and applying minimal or no tillage practices.
During the winemaking process, chemical additives are avoided and the handling of the wine is minimized. The use of natural yeasts and the reduction of sulfites are encouraged.