La Cavea, Merlot/Pinot Nero

The vineyards are south-west facing. These hillside sites experience cool nights and warm days, allowing the aromatic compounds in the grapes to develop. The vines are trained using the Guyot system. The soil is calcareous and of volcanic origin.

The 2023 vintage in Verona was shaped by a warm, often dry growing season, with early-season variability and occasional localised weather challenges that reduced yields but rewarded attentive vineyard work. After a mixed spring, summer settled into consistently sunny, dry conditions, and the region’s characteristic day–night temperature shifts helped retain freshness and aromatic lift despite the warmth. Harvest began in mid-September and concluded at the end of the month under excellent weather, allowing growers to pick at optimal ripeness.

The grapes were harvested, destemmed and crushed. Maceration on skins took place at temperatures of 22°-24°C for eight days. The wine then went through malolactic fermentation before 10% of the wine was aged in oak for four to five months prior to bottling.