The 2024 harvest highlighted the importance of agronomic choices,
particularly the management of hillside vineyards,
which are crucial to ensuring the quality and health of the grapes.
After a mild winter and a rainy spring with
below-average temperatures, the summer was characterized
by a rapid rise in temperatures, necessitating
careful water management.
The month of September, with milder conditions and good
temperature ranges, favored aromatic development and a
balanced ripening. The harvest, which began in early September,
brought healthy, excellent-quality grapes to the cellar.

Vineyard
15 hectares directly managed in Valpolicella Orientale and
Valpantena, Azzago, and Grezzana at an altitude of 300-350 meters.
The soil is very varied, clayey and calcareous.
To complete the production, part of the
grapes from Allegrini's Classic Area vineyards and suppliers from the
ARNIA PROTOCOL are used.
Production process
The hand-picked grapes take place in the
second half of September. This is followed by an initial fermentation in
stainless steel at a controlled temperature (23°C) for approximately 9 days.
In February, a second fermentation on the skins takes place,
lasting 9–10 days.
The wine then ages for approximately 4 months in stainless steel,
continues for 11 months in Slavonian oak barrels, and completes
its journey with an additional 2 months in bottle before
being released for sale.