PRODUCTION AREA Municipalities of Colognola ai Colli and Mezzane di Sotto (Verona).
TYPE OF SOIL Colognola ai Colli: medium-textured with a gravel sub-base. Mezzane di Sotto: sandy, silty with a lot of white skeletal limestone.
"Scaia" (an Italian term used to describe the shapes of parmesan crumbs which is what the clay shard soil looks like in this vineyard) is made with 100% Corvina, one of the main grapes used in the production of Valpolicella and Amarone. Alcoholic fermentation is completed at controlled temperature in stainless steel. It undergoes natural malolactic fermentation and batonnage once a week until the end of malolactic fermentation and further aging in stainless steel.
VINIFICATION Plucking of the bunches with light maceration at 7-8°C for 24 hours. Fermentation: alcoholic and malolactic at a controlled temperature, 22-23°C in stainless steel. Bâtonnage: once a week until bottling. Pressing: soft with pneumo-press. Stabilization: cold.