About this wine
Vinification
The grapes are generally harvested in October. Selected berries are pressed immediately after harvest and fermented for 6–8 days at 24–25 °C. The wine then rests in stainless-steel tanks for three months. In February or March of the following year, it undergoes a second fermentation by the traditional ripasso method, mixing the young wine with pomace from Amarone production.
Ageing
After the second fermentation, the wine matures in oak barrels for one year.
Tasting profile
Rich, with an inviting velvety texture.
