Our first winemaking project was a wine named Verjago, developed in 2004. The objective was to give value back to the image of Valpolicella, sandwiched as it was between Amarone and Valpolicella Ripasso. To do this, we thought of a "super-Valpolicella", a wine made from grapes carefully selected from the best hillside sites, harvested into crates of no more than 10 kg and left to dry for just 40 days until November. This gentle drying and shrivelling of the berries, and the use of large barrels for maturation, enhances the characteristics typical of Valpolicella, yet preserves the original aromas and flavours of the fruit.