This wine is full-bodied, with soft fruit supported by a good backbone and a long finish. Intense, ruby red in color it has perfumes of wild red berries, with a hint of rich, dried grapes. Produced by the technique of re-fermenting Valpolicella wine on the skins of Amarone (Ripasso Method).
Corvina, Corvinone, Rondinella, Oseleta, Negrar
In temperature-controlled stainless steel tanks with natural yeasts. When the Amarone has finished its fermentation, this wine has a second fermentation on the Amarone grapes.
Aged in French oak barrels for 12 months
Characteristic sent (old style) with fine spiciness, and clear references to fruity
Rightly acidic but not fruity, dry, and saggy in the middle palate. Very persistent