AREA OF PRODUCTION
Vineyards are located in the heart of the Valpolicella Classico area.

VINIFICATION
It is obtained using the ripasso technique, which is traditional in Valpolicella. Fermentation is carried out at a controlled temperature of 25°C for 12 days. A few months later (usually in January), the operation known as ripasso is performed:
the wine is left in contact with the skins of the dried grapes used for the production of Amarone.
In this way, the resulting wine gains greater structure and complexity. It matures in traditional oak barrels. Further refinement in the bottle.

TASTING NOTE
Intense fruity notes of wild berry, together with suggestions of spices. In the mouth, it is dry, with structure.
It has a rich taste of red fruits and elegant spicy tones.
Corvina, Rondinella, Corvinone
Alcohol: 14% Vol
Serving temperature: 18°- 20° C