A full bodied, generous, warm and long-lasting taste. Produced by the technique of re-fermenting Valpolicella wine on the skins of Amarone (Ripasso Method). This wine will continue to improve for 10-11 years.
Grape Varietals: Corvina, Corvinone, Rondinella, Oseleta, Negrara.
Harvest: End of September Harvesting Method Manual selection of the best bunches.
Drying process: Naturally dried for a month in the drying facility
Fermentation & Aging:
• Temperature controlled stainless steel tanks with natural yeasts.
• Second fermentation cycle on the skins of Amarone grapes.
• The wine then has a 12 month aging in french oak barrels.
Color: Ruby red
Nose: Cherries, wild red berries, with a hint of rich, dried grapes.
Taste: This wine is full-bodied, with soft fruit supported by good backbone and a long finish. Intense, ruby red in color it has perfumes of
Food Pairings: First courses, veal, turkey and lamb roasts, as well as with grilled chicken, steak or sausages. Excellent with mushrooms and hard and semi-hard cheeses.
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