About the wine

The wine, which is ancient in its conception, uses the traditional Ripasso Valpolicella technique and results in a wine of remarkable complexity and personality. 200-350 meters above sea level are the hilly vineyards located between Valgatara and Marano, in the classic area of Valpolicella. Manual harvesting and soft pressing of the cleaned grapes.

Vinification

The first fermentation takes place in January in steel containers to produce an excellent Valpolicella. In February, after finishing the Amarone and Recioto, the vinaigrettes are used in a second fermentation to make Valpolicella Classico Superiore (25/30 days). Aging takes place for 12 months in Slavonian oak barrels of 20-30-50hl; and 4 months in bottles before entering the market.

Tasting notes

Dark red, almost impenetrable. Intense and elegant nose, aromas of ripe cherries and blueberries with a light spice finished in oak barrels. Very dense on the palate, soft tannins in a good balance, with pleasant acidity and a hint of fruity fruits. Serve at 18°C. Open the bottle one hour before serving at room temperature.

Food pairing

A prestigious wine that can be combined with fried and grilled red meats and cheeses.