This wine is produced solely from the historic Vaio Armaron vineyard in Gargagnago, within Sant’Ambrogio di Valpolicella. This south‑west–facing hillside site sits at 230–265 metres above sea level and is defined by stone‑terraced slopes (marogne) and red, humus‑rich soils over limestone and clay. The blend combines Corvina and Rondinella with the estate’s own ancient Molinara clone, cultivated using traditional training methods and restricted yields to enhance depth and concentration.
Harvested by hand in late September, carefully selected bunches are laid out to dry using the classic appassimento method, resting on bamboo racks in well‑ventilated lofts until February, during which time the fruit typically loses 35–40% of its weight. The partially destemmed grapes ferment very slowly for around 50 days at naturally cool winter temperatures in large Slavonian oak vats, allowing gradual extraction and full fermentation, followed by malolactic conversion. Ageing follows a highly traditional path: approximately three years in large Slavonian oak casks, then further maturation in 600‑litre Veronese cherrywood barrels. Extended bottle rest before release further refines texture and longevity while maintaining aromatic clarity and avoiding overt oak dominance.
2017
The colour is a deep, saturated ruby, virtually opaque at the core. The nose is refined yet powerful, opening with concentrated dark berries and fruits macerated in spirit, layered with notes of dried plum and cocoa. The palate is rich and harmonious, combining full body and structural authority with fine, silky tannins. The finish is long and resonant, carried by ripe cherry fruit and nuanced sweet‑spice tones.
95 points, Vinous
94 points, Doctor Wine
94 points, Guida Oro – I Vini di Veronelli 2025, Italia
