Roller crusher with destemming, with temperatures ranging from 24 to 28 ° C. Long maceration, followed by separation, malolactic completion and cleaning decanting. Refermentation (RIPASSO) on Amarone marc from which it extracts color and body. Maturation in large Slavonian oak barrels for about 18 months.
Valpolicella Classica, Costamaran vineyard, municipality of Marano di Valpolicella, clayey and calcareous soil.
Intense and complex of preserved cherries, spices and cooked plums.
Complex, a little tannic that brings red fruit back to the palate.