A blend of Corvina, Corvinone, and Rondinella from Valpolicella in Veneto, Italy.

The grapes come from the Massimago estate - the vineyard sits at 100m to 400m elevation with a south-west exposure, and vines growing in limestone soils.

Grapes are hand picked, destemmed, and gently crushed, before being macerated on skins for several weeks in stainless steel tanks, where the wine is fermented and goes through malolactic fermentation.
Amarone dried grapes are added after several months, beginning ripassaggio (or second fermentation).
The wine is then aged for 12 months in Tonneau and Oak casks, before an additional 12 months in bottle.

Bottled with minimal added sulphur.