About this wine
Vinification
The grapes are harvested in September, then pressed and undergo cold maceration and fermentation for around 10 days. The wine is then transferred to stainless steel tanks. The Ripasso method, meaning "re-fermentation", follows: the young wine is fermented a second time on Amarone grape skins for 10 days.
Ageing
Around 12 months in oak barrels, then at least 6 months in the bottle.
Tasting profile
Elegant, with a subtle touch of residual sweetness. Easy-drinking and aromatic.
