Wine Maker notes: Vineyards Selected hillside wineyards, at 200 and 250 mt, in Valpolicella area, planted in calcareous soils. Natural drying on the plants until first days of November; weight decline of del 25%. Scrupulous care and control of the integrity and health of the bunches. Soft pressing of the driyed grapes. Temperature-controlled fermentation and maceration for 30 days. 100% of the obtained wine ages in Tonneau for 12 months in 30 hl Slavonia oak barrels 500. Further evolution with aging in bottle.
Selected hillside vineyards, at 200 and 250 mt, in Valpolicella area, planted in calcareous soils. Valpolicella Superiore, made with the traditional technique of “Ripasso”. Fermentation and maceration for 20 days. Decanting for 90 days. Subsequent fermentation on the skins of Amarone. The wine is aged in Slavonia 30 hl oaks for 12 months. Further evolution in the bottle for 12 months.
Grape Variety/Blend: Corvina Veronese 100%. Late harvest. Manual harvest and selection
Tasting notes: Deep ruby red color with garnet grains. Ethereal scent, vanilla, spicy, with hints of cherry, bitter almond and vanilla. The flavor is full, warm and velvety.
Food Pairing: Perfect with meat dishes, braised meats, game and mature cheeses.