This wine is made from Corvina, Corvinone, and Rondinella grapes, hand-harvested in October from estate-owned vineyards located in the Valpolicella Classica area, in the municipalities of Marano di Valpolicella, San Pietro in Cariano, and Negrar, at an altitude between 150 and 350 meters above sea level.

The vineyard management practices include full grass cover, both between the rows and along the vine rows, with mechanical mowing along the row; no irrigation; no chemical fertilizers; and moth control using pheromone-based mating disruption, with no chemical insecticides.

Vinification: fresh grapes are crushed using a destemmer-crusher; fermentation lasts for 7 days in temperature-controlled stainless steel fermenters, with an automatic cap-breaking system and exclusively indigenous yeasts.

Each year, 5,000 to 7,000 bottles of Valpolicella Classico are produced, sold in 750 ml Bordeaux bottles closed with a Stelvin screw cap.

Valpolicella Classico has a bright ruby red color and a delicate, vinous, and fragrant aroma of red fruits. Its taste is savory, straightforward, and pleasant on the palate, with lively acidity and moderate tannins.

It is recommended to serve it at a temperature of 18°C (64°F) and enjoy it with appetizers, simple first courses, and cured meats, though it’s also worth trying it with pizza.