About this wine
Vineyard and terroir
The grapes are grown in the communes of Marano, Negrar and Ambrosia, in the historic Valpolicella area.
Vinification
The grapes undergo appassimento, drying for three months on bamboo racks in specially equipped rooms. During this period, they lose 35–40% of their weight, concentrating their sugars and aromas. Fermentation takes place at low temperature in Slavonian oak barrels.
Ageing
The wine matures for 12 months in oak barrels, followed by three months in bottle.
Tasting profile
Fruit-forward, with an intense, inviting aroma and a complex, smooth palate in which sweetness is balanced by gentle acidity. During its first five years, it retains its characteristic sweet, fruity style. With further ageing, it develops greater aromatic complexity and subtle spicy notes; after 15–18 years, its style becomes similar to Port.
Serving and pairing
Pairs with fruit desserts, sweet dishes and tangy cheeses. It can also be used as a base for modern signature cocktails.
