Vinification and maturation:
The current-year Valpolicella Superiore is “repassed” over the fresh pomace of Amarone, initiating a second maceration-fermentation lasting some 8-10 days. The wine is then racked off and matures for 12-18 months, 30% in oak barrels and 70% in large oak ovals
Appearance: Intense ruby red tending to orange with cellaring
Enjoy at: 14-16°C.
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