The vineyards are situated on south-east facing hillsides in the Valpolicella DOC, at an altitude of 180-250 metres above sea level. Soils here comprise of calcareous stone and clay. The vines are an average age of 33 years and are trained using the Arbour training system, and grow at a density of approximately 3,000 vines per hectare.

The 2021 vintage was marked by cool temperatures with a significant drop during April. These conditions led to a delay in budburst. As a result, the vegetative development of the vines moved forward by 15-20 days compared to the previous year. In mid-September, heavy rainfall was followed by a short heatwave, where temperatures soared to 34-35°C. By harvest, the grapes had attained excellent phenolic ripeness, with crunchy berry flavours and elevated sugar concentrations.

This wine was made using the traditional Veronese “Ripasso” technique. The grapes were destemmed and gently crushed before being fermented in temperature controlled stainless-steel tanks at 23°C - 28°C for nine days, with daily pumping over. A second fermentation was started by adding Amarone pomace to the must, to add body and depth, at temperatures of 15°C - 19°C, continuing for eight to ten days. The wine was aged in stainless-steel tanks for 14 months, spending a further 11 months in large Slavonian oak barrels prior to bottling.