About this wine
Vineyard and terroir
The vineyards lie on highland slopes at 300–500 m above sea level in Valpolicella, Veneto. Marked temperature swings there help preserve aroma and freshness.
Vinification
The wine is made by the traditional ripasso technique, from the Italian for "repass" or "passing through again". The young wine undergoes a second fermentation on the skins left over from the partially dried grapes used to make Amarone. This gives deeper structure, generous fruit notes and a velvety texture, while keeping freshness and expressive varietal character. The method turns a relatively light Valpolicella into a richer, more complex wine that is approachable and not as heavy as Amarone.
Ageing
Aged in large oak casks, which add roundness and refined oak spice.
Tasting profile
Full-bodied, with rich flavour, generous fruit notes and a velvety texture. Structure is deep, freshness is retained, and the oak adds roundness and refined spice.
