Description
Production area
The grapes are cultivated in the Valpolicella Classica area, between 300 and 400 metres above sea level, facing south-east. The soil is limeclay, moderately alkaline and at times calcareous. It lies on marl that dates back to the Eocene era, meaning that stony soil containing fossils may be expected or even abundant. The soil is of average permeability and has a shallow capacity for holding water. Winemaking A part of the wine resulting from the vinification of the Valpolicella grapes is macerated over Amarone skin residue for 10-14 days at a temperature of 15 degrees, with daily punching-down.
Taste:
COLOUR: Full ruby red colour.
BOUQUET: Complex nose with dominant fragances of fresh fruits with spicy notes.
PALATE: Harmonious, full-bodied and velvety palate, with an ideal balance of tannin and coolness.
Pairing
Perfectly paired with mature cheeses and all types of red meat, both grilled and braised.
