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 refined in Slavonia 30 hl oaks for 12 months. Further evolution in the bottle for 12 months.
Intense ruby red colour. Spicy bouquet with intense aromas of ripe cherry and jam. Dry, full soft flavour in the mouth, with a very pleasant bitter finish.
Alcohol 13,5% Vol.
Total Acidity 5,7g/l.
Residual Sugar 6,6g/l.
Perfect with pasta dishes, meat game and cheeses. Ideal with traditional "risotto". Recommended drinking temperature 17-18 °C.