Corvina, Corvinone, Rondinella, Molinara and others.
VINEYARD: Sourced from the Ca' del Laito vineyard. 380-400m in elevation.
VITICULTURE: Hand harvested.
VINIFICATION: Fermented with selected yeast for ten days. Then re-fermented on the skins of Amarone for another ten days.
AGING: Aged for 17 months in 700L Austrian oak - second passage.
NOTES: Ca’del Laito was a place-name for a vineyard that straddles the ridge above Quintarelli. Tommaso purchased the vineyard (and the little workhouse there) from Masi in ~2002.
Organic Corvina, Corvinone, Rondinella, and Molinara from nine hectares of terraced steep hillside v..
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