About the wine

A wine whose origins are ancient in concept, crafted using the traditional Ripasso Valpolicella technique. The result is a wine of remarkable complexity and strong personality. The vineyards lie at 200–350 meters above sea level on rolling hills between Valgatara and Marano, in the classic Valpolicella area. Harvesting is done by hand, followed by gentle pressing of carefully selected grapes.

Vinification

The first fermentation takes place in January in stainless‑steel tanks to obtain an excellent Valpolicella. In February, after Amarone and Recioto have been completed, the pomace is used for a second fermentation lasting 25–30 days, producing Valpolicella Classico Superiore. Ageing continues for 12 months in Slavonian oak barrels of 20–30–50 hl, followed by 4 months in bottle before release.

Tasting notes

Deep red, almost opaque. An intense and elegant nose with aromas of ripe cherries and blueberries, enriched by a light spiciness from oak ageing. On the palate it is dense and well‑balanced, with soft tannins, pleasant acidity and a fruity character. Serve at 18°C. Open the bottle one hour before serving at room temperature.

Food pairing

A prestigious wine that pairs beautifully with roasted and grilled red meats and cheeses.