About this wine
Vinification
After harvest and sorting, the grapes are pressed to obtain fresh juice. Maceration and alcoholic fermentation take place at a controlled temperature for 10 days. In January, part of the young Valpolicella Superiore undergoes a second fermentation with the addition of pomace left after pressing Amarone grapes. This Ripasso method draws out the remaining sugar in the pomace and adds structure, character and flavour.
Ageing
Once fermentation is complete, the wine is aged for 1 year, partly in French oak barrels and partly in stainless steel tanks.
Tasting profile
Elegant and smooth, easy-drinking. The Ripasso method gives a distinctive fruit character, spicy notes and soft tannins. The aromas are vibrant, of berries and warm spices.
Serving and pairing
Pairs especially well with meat dishes and mature cheeses.
