Fermentation takes place in temperature-controlled stainless steel vats. This Valpolicella is then pumped over the pomace from the Amarone for a second fermentation lasting around 12-15days (thus using the traditional “ripasso” technique).
Following vinification, the wine matures for around 15 months in Slavonian oak casks and tonneaux.
Deep ruby red colour. On the nose it shows a fragrance of ripe red berries and cherries, enhanced by an intriguing balm-like note. On the palate it is full-bodied and well-structured. It offers sweetish fruity notes underpinned by elegant rounded tannins.
75 cl Bordeaux-style bottles.