• Grapes: Corvina Veronese, Rondinella

• Training system: espalier

• Stumps per hectare: 6000

• Soil: medium mixture, moraine origin, calcareous/clayey and stony

• Altitude: 150-170 m/above sea level

• Harvest: first 10 days of October

• Yield: 70 q.li/Ha

• Vinification: soft pressing, vinification in red with the submerged cap method at controlled temperature (20-22°C)

• The Ripasso technique: is employed, which consists in fermenting and macerating the valpolicella new wine a second time by using the residual Amarone skins for one week. The skins of this grapes are from the same harvest, but they are just dried before. Refining and ageing in french oak barriques for 14 months. Bottled in sterile line, with a cork vacuuming system.

• Maturing in bottle: about 6 months

• Colour: intense purple red

• Bouquet: scent of amarena, black cherries, plums, pepper and cinnamon, slightly spicy

• Taste: very elegant, velvety, with a perfect balance between fruitness and spiceness, melting together leaving an infinity of different flavours. Harmonious and pesistant.

• Alcohol content: 13,5% vol

• Net dry extract: 30 g/l

• Reducer sugars: 7,5 g/l

• Total acidity: 5,5 g/l

• Total sulphites: 70/90 mg/l

To sip accompanied by red meat, game and with aged cheese.

Service notes: serve at 16-18°C