Grapes were destemmed and crushed, then fermented in temperature-controlled, stainless-steel tanks at 22-28°C. Maceration lasted 10 days. Once fermentation was completed, a second fermentation took place on the skins of the Torre del Falasco Amarone in the traditional 'ripasso' method. The wine was then filtered and clarified before being aged for two years in stainless-steel tanks.
Aromas of dried cherry and dark plums are followed by hints of mocha and dark chocolate on the nose. A powerful, full-bodied palate opens with a spiced fruit character and supportive tannins. Raisin and candied peel notes come from the 'ripasso' method and are layered with rounded, ripe cherry flavours. The finish is long with added spicy nutmeg notes. Fabulous value for this complexity
