Made in a traditional ripasso superiore style, the old-vines are located in the coveted classic zone and benefit from a little extra juice from the Amarone skins. Fermented with native yeast fermentation and aged for 2 years in large traditional Slavonian oak barrels. Luca continues to make this wine the same way he always has (*) but no longer registers it with the regional classification. He feels the region is sacrificing quality for quantity in the general category of “Ripasso” and his wine has become an outlier in the category.

• Grapes: 60% Corvina and Corvinone, 30% Rondinella, 10% Molinara
• Farming: Practicing organic. From two vineyards are in the Classico zone around the villages of Negrar and San Pietro in Cariano, on gravel and moraine soils of ancient riverbed between 600-800 feet asl. Vines are trained in the traditional pergola system, massale for replanting dead vines mostly planted in the 1960s. Hand-harvested fruit. 
• Winemaking: Fermented in steel tanks with native yeast. 3-4 months after harvest, the fresh juice sees a short, secondary fermentation with the dried and pressed amarone grape skins, raising alcohol 0.5%. After settling in tank for 6 months, the wine spends more than 20 months in large traditional Slavonian oak (botti: 2000-5000 L).
• Serving: Serve at 60-65° F, decant for up to an hour.