After a careful selection of Valpolicella grapes with high sugar content, vinification takes place with the Ganimede system where the grape skins and wine are continuously mixed in order to extract color and tannins. During the winter, Valpolicella wine is passed over the skins remaining from the production of Amarone using the traditional “Ripasso” tecnique, which increases the alcohol, body and perfumes of the wine. The resulting wine is aged partly in stainless steel and partly in oak wood casks for 12 months.
Black and red fruits, and a hint of mocha on the nose. Rich and full bodied on the palate with plum, black cherry and damson flavours, dried figs and dates and a lingering pleasant warming and lightly spiced finish, has a lovely freshness and juicy character not often seen in this style of wine. Great value too.
