About this wine
Vineyard and terroir
The fruit comes from the La Cengia vineyard, in the hills near Cengia.
Vinification
The wine undergoes ripasso, fermenting on the lees and pomace remaining from Amarone, Valpolicella and/or Recioto production.
Ageing
It matures for one year in large oak barrels.
Tasting profile
The ripasso process gives it a soft, rich style with ripe-fruit aromas.
Label / history
The Begali family began making wine at the end of the Second World War and started selling its wines in the 1980s. The estate is now run by Lorenzo Begali’s children, Giordano and Tiliana.
