/> the beginning of October, the best clusters of grapes from hillside
vineyards are picked and laid out on bamboo racks in special lofts
equipped with the NASA “natural appassimento” control system. At the end
of January the grapes weigh 35% less and have concentrated sugars. This
time only the Corvina grapes were naturally attacked by noble rot. The
processes that follow are: soft pressing; partial destalking; 45 days
fermentation in large Slavonian oak barrels or stainless steel vats at low,
natural temperatures; transfer into barrels of 30-40 hl where the alcoholic
fermentation continues for 35 days in the presence of selected alcohol
resistant yeasts; malolactic fermentation.
Ageing 24 months with 80% aged in Slavonian oak barrels of 40-80 hl and 20% in
small Allier and Slavonian oak barrels (40% new, 30% second usage, 30%
third usage). The wine is then bottle-aged for a minimum of 4 months.
Ageing potential 30-35 years.

2004 harvest The vegetative cycle during the first months of the year was normal. Although rain in June
delayed ripening, it was made up for by a dry and hot climate in July. The grapes ripened
successfully, thanks to the moderate rainfall and slightly higher than normal temperatures in the
month of August. This mild climate continued right through the September – October harvest
period. In Valpolicella the harvesting began slightly later than usual for the last few years: at the
beginning of October. The bunches had clusters of healthy, well-spaced grapes, with good sugar
content, good acidity, and excellent colour. Quantities were 10-15% above average. Climatic
conditions during the appassimento were ideal.
Tasting notes Deep ruby red colour with violet tinges to the edges. Clean, very powerful and complex on the
nose with good alcoholic backbone amid the sweet aromas of dried prunes and raisins.Soft and
dry on the palate with typical baked cherry flavours mixed with hints of cocoa and cinnamon.
Attractively long finishing and full-bodied with soft tannins.
Analysis Alcohol 14.85 % by vol., residual sugar 8 g/l, dry extract 31 g/l, total acidity 5.82 g/l, pH 3.44.    (hide)