A blend of Corvina, Rondinella, and Molinara grown in the clayey limestone soils of the Valpolicella hills and produced using the unique Ripasso technique, consisting of secondary alcoholic fermentation on the Amarone pomace and which gives the wine its characteristic flavour with notes of red fruit and spice.
PRODUCTION DISTRICT: Vineyards on the Valpolicella hills
TRAINING SYSTEM: Guyot and Verona pergola.
TYPE OF SOIL: Limestone and clay
HARVEST: Harvest, by hand, is in late September, in the same vineyards where grapes for Amarone are selected.
WINEMAKING METHOD: In late winter, the wine is fermented a second time on Amarone pomace, using the Ripasso technique.
AGEING: The wine ages for about a year in Slavonian oak barrels.
SENSORY PROFILE: The nose shows hints of ripe red berries and blossom. The mouth is caressing with distinct hints left by the ageing in oak. The finale is long and lingering.
RECOMMENDED CELLARING: 5 years in bottle, laid horizontally in a dark place at the right temperature and humidity.
FOOD PAIRING: Red meat, game, medium aged cheese, savoury first courses.