Sweet red wine made from grapes harvested at the end of October and withered in the cellar until November.
The best grapes which contain the highest concentration of sugar are harvested by hand and left to dry on racks in the dry and airy basement. Between the month of January and February, the grape is withered and pressed. The must is fermented slowly for more than one month. Then, the ageing in stainless steels tanks for 12 months, followed by refinement in the bottle for 6 months.
Note son the producer
Pier Paolo Antolini and his brother Stefano took over their family vineyard in the early 90s on the hills Marano, San Pietro in Cariano and Negrar in Valpolicella.
The 'Marogne', terraced vineyards cover some 7 hectares and are interspersed with olive and cherry trees. You find these scents immediately in the wines when you uncork a bottle! Their wines are in some ways modern being very bright and full of delicious fruity corvina aromas. However, natural farming and wild yeasts give these wines a genuine sense of identity. Although they aim for body and fullness of flavour. The brothers use very little new oak and the wines are very fresh.