Area of Production
Classical Valpolicella Area.
Corvina 40%, Corvinone 30%, Rondinella 30%.
Natural fermentation with maceration, refermentation on the Amarone marc, aging in durmast oak casks for at least 18 months.
Intense ruby red tending to garnet.
Ample with notes of ripe cherry, plum and red fruits that evolve into balsamic and spicy hints.
Full bodied and balanced, with notable persistence, confirms the notes of the nose.
It goes well with second courses of meat, braised meats and cheeses.