The vineyards are situated at 100-400 metres above sea level in the hills outside Verona in the Valpantena Valley and are south/south-east facing. Cool breezes blow down the valley from the foothills of the Dolomites, which moderate the climate, enabling the grapes to ripen slowly and helping them to retain their aromatic compounds and acidity. The soil is poor and chalky so the vines are put under stress and produce superior quality fruit. The vines are 20-30 years old on average and trained using both the traditional Pergola Veronese and Guyot systems.

Spring 2021 saw a fair amount of wind and not much sun, which slowed down the ripening process in the grapes. Despite one incidence of hail before the harvest, little damage occurred. The harvest went well, with a good levels of ripeness, sugar content and colour achieved in the grapes. The yield overall was slightly lower than average.

This wine was made using a modern variation of the traditional Veronese practice known as "ripasso." Traditionally, the young wine was re-fermented on the skins of the Amarone grapes once they had finished fermenting in March. The modern approach is to ferment the young wine together with dried grapes in the January following the vintage, giving the wine more body and depth. Following temperature controlled fermentation, this Ripasso was aged in oak prior to bottling. This blend of modern and traditional winemaking produces a wine with a combination of freshness, structure and depth that is rare among Ripasso wines.