Questo vino
Vineyard and terroir
The grapes grow at the foot of the Fumane Valley, at 170 m above sea level, on clay-limestone soil. These soils give the wine its distinctive structure.
Vinification
The grapes are harvested by hand in the first ten days of October. The first fermentation uses natural yeasts at low temperatures, which preserves freshness and fruit character. In February the wine undergoes a second fermentation by the Ripasso method: the Valpolicella is fermented again on the pomace left from Amarone. This gives greater richness, deeper colour and aroma, and a more pronounced tannin structure.
Ageing
The wine ages in stages: 4 months in 50 hL concrete tanks, then 24 months in 50 hL Slavonian oak casks, then 12 months in bottle after bottling.
Tasting profile
Vibrant and elegant. The aroma is layered, with berries and flowers and hints of dark chocolate and tobacco. The palate is concentrated, with ripe fruit, notes of strawberry and burnt sugar, and silky tannins. The finish is fresh. The texture is balanced and harmonious, with clean fruit flavours and tobacco notes. The Ripasso method adds depth and complexity.
Serving and pairing
The text suggests it for a family dinner, a meal centred on food, or an evening with friends.
