Winemaker Notes
The grapes used to make this wine are harvested from the hills of San Pietro in Cariano and Sant'Ambrogio di Valpolicella. Pressing and destemming takes place immediately after harvesting. Fermentation with a good maceration and at least two pump-overs per day follows the first racking. The re-fermentation on the marc of Amarone in January ("ripasso"), gives the wine deeper color, structure and alcohol. The wine ages in Slavonian oak barrels followed by time in the bottle before release.
It has a dark ruby-red color, with the fragrance of pepper, fruit marmalade (cherries, prunes) and spices, licorice and ginger.
750ml
