Description

A dry, full-bodied red with a deep and bright ruby red colour. The nose shows the characteristic scent of black cherries and ripe berries with a hint of vanilla and cloves from the oak aging. The palate is ripe and fruity with softtannins and a lingering finish.
Vinification:
In March following the harvest, the new vintage of Valpolicella superiore is macerated with the skins remaining from the production of Amarone. This is done according to the ancient Veronese technique of “ripasso”, which increases
the alcohol and enriches the structure of the Valpolicella. It is then aged 12 months in oak barrels to develop further its characteristics. The wine then benefits from a few
months bottle aging.