Inspired by Dal Forno, renowned Soave producer Graziano Prà purchased 13 hectares high up in eastern Valpolicella's Mezzane Valley in 2001. The previously unplanted parcel is protected by forest and has been farmed organically from the start. A selection of the best grapes from their Valpolicella vineyards are dried for about two months in their drying barn. The wine is then fermented in stainless steel for 15 days. Aged 24 months in new and used Allier tonneaux and barriques followed by an additional year where those are assembled into 20HL allier casks. One more year in the bottle before release. A savory and complex expression of Amarone with some dried cherries, red dates, stewed herbs, orange peel, tobacco and white pepper.