Vinification

Soft pressing, vinification in red a hat submerged with refillings

temperature-controlled daily periodicals (20-22°C).

Ripasso technique: is a winery practice that consists in the refermentation of fresh Valpolicella with the grape marc just used for the fermentation of Amarone, grape marc from grapes of the same harvest but destined to dry.

Ageing: minimum 14 months in French oak barrels.

Bottling in sterile line, capping under vacuum.

AGEING IN BOTTLE: 6 months
ALCOHOL: 13,5 % by vol
COLOUR: Intense ruby red
PERFUME: Vinous and intense
TASTE: Harmonious with spicy aftertaste