Rating

Ripe and raisiny on the nose, with floral and mineral notes. Full-bodied, with thick, raisiny fruit, fine fruit-coated tannins and a long mineral finish. Best after 2007. 12,000 cases made. – JC Wine Spectator 90 Points This is a highly intense and thickly extracted wine from one of the area’s most storied producers that boast blockbuster notes of black cherry, chewy fruit comfiture, milk chocolate and vanilla-oak. At the back are interesting bacon highlights. — M.L. Wine Enthusiast 91 Points

Wine maker notes

GRAPE VARIETES: 75% Corvina Veronese, 20% Rondinella, 5% Molinara THE VINEYARD: The hills of the Valpolicella Classico region. South east exposure. Varied soil, but mostly cretaceous, calcareous, stony and well drained. VITICULTURE: Pergola Trentina training with about 3,000 vines per hectare. Average age of productive vines: 27 years. YIELD: 33 Hl/Ha HARVEST: Manual harvest carried out during the second fortnight in September PROCESSES: Natural drying of grapes in the loft with the loss of 42% of the original weight (for about 100 days). VINIFICATION: De-stalking and crushing of the grapes. Fermentation temperature: 12°-24°C . Maceration time: 27 days . Daily periodic pumping over. Matured in wood for 19 months. Blended together for 6 months. Matured in bottle for 14 months.