PRODUCTION PROCESS:

Roller crusher with destemming, subsequent long maceration followed by separation of the pomace, malolactic completion, and cleaning decanting.

Refermentation (RIPASSO) on the pomace of Amarone from which it extracts color and body. Maturation in rooms suitable for refining the wines.

GRAPE VARIETIES

Grapes authorized by the Valpolicella disciplinary

AREA OF PRODUCTION

Valpolicella Classica, clay and limestone soil.

BOUQUET

Intense and complex of Morello cherry preserved in alcohol, spices, and stewed prunes.

FLAVOR

Complex, slightly tannic with lots of fruit on the palate.

RECOMMENDED PAIRINGS

It is perfect with all red meat and cheeses.