From Masi’s vineyards in the hills of the historic Valpolicella Classico zone.The composition of the soil is red calcareous sediments on basalt. The grapes are Corvina, Rondinella and Molinara.
The various varieties are harvested separately when fully ripe.They are then vinified in October in stainless steel tanks at controlled temperatures. After a complete malolactic fermentation, the wines are transferred into Slavonian oak barrels of 90 hl., where they remain for 12-18 months. Only 20% of Corvina remains in small barrels of partially new Allier and Slavonia oak. Then the wine rests for about 3 months in bottle before release.
“It is as congenial as a brother’s house with whom you have warm feelings” said Hemingway. The characteristic color, bouquet and flavour come from the Corvina grape, the most important variety of Verona. The wine is intense, velvety, yet well-structured, with a typical hint of cherry. It is mellow and mouth-filling, with a long finish.." The winemaker
