Produced from Corvina, Corvinone, Rondinella, Croatina and Oseleta grapes.
DOC wine with a dense, deep ruby colour.
Has notes of currants and ripe raspberry, clove, anise, liquorice, herbs and vanilla. Balanced and very pleasant: is our proposal for a Valpolicella Superiore with great respect, voluminous, obtained with short drying of the grapes, without resorting to Amarone pomace after fermentation process, similar to the Valpolicella ’ ripasso ’.
Stalk removal and fermentation: the grapes are crushed phase takes place using the same technique described for Amarone, but in November, after a brief period of drying of the grapes. With temperature control, starts fermentation in stainless steel vats, which lasts for 20 days.
Ageing: the wine is left to rest in barriques and barrels for 10 French-15 months.
Serving temperature: 18-20 degrees.