About this wine
Vinification
The wine is made using the Ripasso method. In January following the harvest, pomace from Amarone production is added to the must, initiating a second fermentation that lasts 15–18 days. Malolactic fermentation takes place in February and March, increasing aromatic intensity and structure, softening the tannins and raising the alcohol level by 1–1.5%.
Ageing
The wine matures for 12 months, with 80% aged in Slavonian oak barrels and 20% in French oak barrels. It then rests in bottle for almost six months in the winery’s cellars.
Tasting profile
The aroma is intense. The palate is rich, warm and velvety, with soft tannins.
