PRODUCTION TECHNIQUE

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

Complex and intense, of blackberries, fruit in syrup with notes of leather, cedar, and spices.

TASTE

Slightly tannic with a spicy and persistent finish.

RECOMMENDED PAIRINGS

It is the ideal accompaniment to all red meats and cheeses.