40% Corvina, 40% Corvinone, 10% Rondinella, 5% Molinara, 5% Oseleta

Food pairing: A wine created by time: the long drying and the long refinement time require dishes cooked for long time, high intensity and aromatic aftertaste. The favorite dish remains the roasted veal shank with scents of bay leaf, thyme, sage, rosemary cooked for at least 6 hours at low heat (120 °). Perfect with well aged cheeses. A meditation wine for the flesh as well as the spirit. We suggest to uncork at least one hour  before serving.

Harvest: Select grapes are hand picked and laid out to rest for few months in a drying loft.

Vinification: In the middle of winter the dried grapes are pressed and the thick juice is let to ferment for a long time. Follow years of ageing in 30-50hl oak barrels and more ageing in bottle.

The land of Vajol lies precisely in the geographic center of historic Valpolicella. The beauty of the ancient farmhouse, the cellar, the Corte Sant'Anna, and the Vajol landscape (all pictured above)—a land dotted with native vines, dotted with dry-stone walls (marogne) and dotted with olive, almond, and cherry trees—is the quintessential beauty of the entire Valpolicella.

Likewise, the goodness of the wine, the intoxicating juice of the grapes grown at Vajol, holds the secret of the sweetness that springs from the heart of Valpolicella. There is a warm time for the slow ripening of the grapes in the sunny valley, on the rows nestled between the hill and the slope; a time just right for the finest, selected bunches to rest and dry; and finally, a long period for the wine to dreamily slumber, finally resting in large oak barrels in the cool, dark cellar dug into the tuff.