The Monte dei Ragni estate lies in Fumane, in the Classico zone, at around 250 metres’ altitude. The vines are planted on steep terraces supported by dry-stone walls, in an environment where mechanisation is virtually impossible. The limestone soils are poor and highly draining, combining rocky scree and white marl. Harvesting is done by hand in small crates from mid-September, with a rigorous selection of the berries. Whole grapes then undergo the traditional appassimento method: they are naturally dried for three to four months in well-ventilated lofts, laid out on wooden racks or reed mats, until they lose around 30 or 40% of their weight, concentrating sugars and aromas. Fermentation is long and slow, lasting several weeks with native yeasts. The wine is then aged for about five years in oak casks.
The wine displays a spellbinding deep red hue. The nose is intense, bewitching and constantly evolving, interweaving candied black cherry, dried fig, prune, bitter cocoa, cinnamon, blond tobacco, noble leather and balsamic herbs. On the palate, the texture is rich and concentrated, yet carried by a vibrant freshness.