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Carefully selected grape bunches are hand-harvested from top vineyards planted in the hills of Valpantena, north of the city of Verona in northeast Italy, in the communes of Quinto, Grezzana and Santa Maria.
| Wine maker notes |
| The best whole, perfectly ripened bunches are hand harvested in early September and carried to farmhouses where they are left to dry on traditional straw mats called "arelle,” a process which raisins the grapes and concentrates the natural sugars. After approximately 120 days, the grapes are pressed and slow fermentation begins at a low temperature. Fermentation continues until the sugars have been completely converted to alcohol. |
| Technical notes |
| 14.5% abv |
| Food pairing |
| An outstanding match with roast meat and game, as well as hearty, flavorful cheeses served with figs and nuts |
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