About this wine
Grapes
Corvina 80%, Rondinella 15%, Molinara 5%.
Vinification
The grapes are harvested by hand when fully ripe. After destemming and crushing, they undergo maceration and fermentation at controlled temperature. The wine is made by the ripasso method: a second fermentation in oak barrels on the grape-skin pomace left over from Amarone production.
Tasting profile
Aromatic and full-flavoured, with well-balanced acidity and a long finish.
Vintage notes
2019: Valpolicella had a cool, rainy spring, especially in April and May, with the lowest temperatures recorded for that time of year in the previous 30 years. A very hot summer followed, with unusually high temperatures of up to 38 °C in late June and July, and heavy rain and hail in July and August. Temperatures returned to normal only in early August. The harvest finished one week later than in 2018. Some Valpolicella varieties showed good colour and fruity aromas, along with excellent acidity.
