Vineyards: The 3 best “crus” in Valpolicella Classica, with 30 years and older vines

Wine Making: Expert-only selection of grapes during manual harvest, followed by natural drying process for approximately 6 months in wooden cases. Produced only in the best vintages

Vine Training: Pergola

Aging: 20 months in clay amphoras and 6 months in bottle. Could be enjoyed for over 20 years

Pairing: Dry pastries, almond, hazelnut cake, cookies, dark chocolate, sbrisolona cake, or ideal wine for meditation

Serving Temperature: 16°C/ 60°F. Best to open one hour ahead of serving