Vineyards are located in the hilly area on the outskirt of Verona, in the heart of Valpolicella region.
Corvina, Corvinone, Rondinella
Harvest and vinification
The hand-picking harvest begins in the early days of October. A soft pressing is followed by 10/12 days of maceration. After the fermentation in steel tanks the wine undergoes to a “Ripasso” pro- cess, the wine rests on the pomace of one other iconic wine of the region, the Amarone one. To finish the wine aged in barrique.
Deep intensive ruby color. On the nose the spices notes intertwi- ne with the raisins and almond ones. The mouthfeel is strong, full bodied and dry with hints of cherry.