Wine Maker notes: Selected hillside vineyards, in Marano di Valpolicella valley, planted in calcareous soils at 200-350 mt o.s.l. Traditional natural drying of the grapes starting at the end of September for at least 120 days to obtain a perfect sugar concentration. Following the traditional “fortification technique”, used in the past in Valpolicella, we add natural alcohol, made by distillation of wine, to the “Recioto” wine. This give to the wine more body, structure and longevity.
Tasting notes: Sweet fortified wine. Intense red-ruby colour. Intense bouquet of plum and cherry. Dry, smooth and velvet taste.