Fidora Winery manages 102 hectares of vineyards, which are fully organic. They also have a strong preference for the region's indigenous grape varieties. Winemaking is carried out using traditional methods with an eye for quality; for example, the Amarone is only released after aging for five years. The use of new oak is kept to a minimum, and the added sulfites are kept to a minimum (>100 mg/l for white, >70 mg/l for red).
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