PRODUCING COUNTRY: Italy | Veneto
San Pietro in Cariano and Pedemonte di Valpolicella.
Type of soil: Predominantly limestone, with lots of rocks. This traditional Ripasso technique consists in refermenting a Valpolicella Classico on the skins, still impregnated with sugars and yeast cells, of the semi-dried grapes previously used to make Amarone.
GRAPE VARIETY: Corvina 65%, Rondinella 25%, Corvinone 10%
TRAINING SYSTEM: Trentino-type pergola with, on average, 35 year-old vines
Characterized by an intense ruby red color, it reveals a very broad, persistent, fruity bouquet.
It goes admirably with elaborate pasta or rice dishes, red meats, game, cutlets and chops, as well as with roasts and moderately mature cheeses.
ALCOHOL CONTENT: 13.5% voI. SERVING TEMPERATURE: 18° C_x000D_