About this wine
Vineyard and terroir
The grapes grow at 550 m above sea level in gravelly, sandy soils rich in humus.
Grapes
The blend includes a small proportion of other permitted red varieties alongside the named traditional Valpolicella grapes.
Vinification
The grapes are harvested and selected by hand. The first fermentation lasts about 30 days at a controlled temperature of 18–21 °C. Pomace remaining from Amarone production is then added to a portion of the wine, triggering a second fermentation through the ripasso method.
Ageing
The wine ages for 6–8 months in American and French oak barrels.
Tasting profile
Refined and elegant, with a distinctive character and notable complexity. The ripasso process contributes a rich aroma, full flavour and a pronounced texture.
Serving and pairing
Pair with appetizers, flavourful cheeses, cured meats, game or red meat.
