Wine produced with grapes from Figari, a natural terrace above the Valpolicella Classica area, overlooking the valley of Marano di Valpolicella.

It is our Valpolicella Classico Superiore, elegant, fragrant and balanced. More complex than Classico but equally fresh, lively and drinkable.

Estate’s vineyards in Figari (Marano di Valpolicella), hilly area in Valpolicella Classica close to Colle Masua.

Altitude: between 230 and 275 m above sea level.

Exposure: west.

Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.

Planting system: Guyot, from 4,000 to 4,500 vines per hectare.

Yield: 80-100 quintals of grapes per hectare.

Manual harvest, from the beginning to middle October; the grapes are carefully selected and placed in small baskets.

The berries are gently destemmed and crushed.

Fermentation: in steel tanks.

Fermentation temperature: 16-22 °C.

Length of maceration: 12 to 14 days, with daily remontage and 1 or 2 delestages.

Malolactic fermentation: autumn.

in steel tanks: until April.

in wood: 12 months in 500 litre French oak tonneaux.

in bottle: 6 months.

Colour: ruby red with light garnet.

Aroma: predominant aroma of berries, especially blackberries and currants, perfectly blended with scents of vanilla and spicy notes of pepper and cinnamon.

Taste: mature and soft tannins make the wine well balanced with a good acidity. Good structure and long lasting fl avor.

13.5% Vol

With all first courses and soups, with white meat second courses, roast fi sh and soft cheeses.

Serve at 16 - 18 °C, in medium bowled glasses.

4-5 years.

7,900