The Valpolicella vineyards are located in the Valpolicella Hills in Northern Verona. The grapes undergo traditional pressing, with macerations on the skins and the addition of selected yeasts. Fermentation lasts about 12 days and takes place at a controlled temperature of 22-23 degrees Celsius. After malolactic fermentation, the wine is held in stainless steel tanks until bottling to retain its fruit and crispness.

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