Destemmed and gentle pneumatic pressed. Fermentation at around 25° and 28° C then 10 days maceration with scheduled punching 3 times a day. Conservation in stainless steel vats until February. Second fermentation on the skins of the Amarone (this traditional method is called “Ripasso” and is used to add body and character to Valpolicella wine), followed by contact with them for 15 days at a temperature of 15° C, with daily punching downs. Full malolactic fermentation.
Transferred in barrels at the end of May, where it ages for about 10 months, subsequently aging in bottles for further 6 months. Natural stabilization.
Intense ruby red colour. On the nose it reveals intense spicy fruit aromas. On the palate it is harmonious, full and velvety, with the right balance between tannins and acidity.
Sizes and special packaging 75 cl Bordeaux-style bottles.