The best bunches are selected from a single parcel in the Peratara vineyard, which sits at 550- 570 metres in this acclaimed area of Valpantena production. ‘Pietraia’ in the Veneto dialect derives from the calcareous-marl soils rich in Cretaceous-era skeletal content. Extreme diurnal temperature variations take place, and as a result, the grape ripening is delayed by up to a month compared to the valley floor. This long, slow ripening process encourages the development of complex aromas. A holistic approach to vineyard management is adopted, prioritising organic practices and manual cultivation. Forests surround the vineyards and meadows, creating a rich biodiversity crucial for regenerative agricultural methods, which focus on restoring soil health and promoting a balanced ecosystem. By encouraging natural processes, La Collina dei Ciliegi supports sustainable and environmentally friendly wine production that respects the land and itsresources.