About this wine
Vineyard and terroir
The grapes are grown in Veneto, northeastern Italy.
Vinification
The base Valpolicella is made in autumn from grapes that have not been dried. In early spring, after the fermentation of Amarone and Recioto, it is added to their pressed pomace, which consists of grape skins and seeds and retains some must, yeast and sugar. This starts a second fermentation, in a process comparable to sparkling-wine production.
Ageing
The wine matures in barrels for more than one year.
Tasting profile
Rich and concentrated in style.
