Terroir: Hilly Valpolicella zone, Veneto, Italy. Limestone hills at 200 meters (650 feet) altitude with some clay, stone and volcanic rock.
Vinification: Hand-harvested indigenous grapes are crushed and fermented in temperature-controlled small stainless-steel tanks for about one week to maintain fresh fruit character and natural, soft tannins. Malolactic fermentation follows, which increases the wine’s complexity and the wine is then aged in a mix of Slavonian, French, and American oak for 2 months.
Garnet red in color. Complex aromas of black pepper, cedar, and hints of raspberries, licorice, and walnuts. Rich palate with black-cherry flavors, followed by a pleasant finish.
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