This single wine is produced by the “Ripasso” method and aged in oak barries for about 2 years. Ruby red colour with powerful aromas, full bodied, dry with a soft and elegant afterstaste. Areal charmer.
Goes well with pasta dishes and strong sauces, red meat, game and matures cheeses.
ALCOHOL CONTENT: 14% Vol.
AVAILABLE FORMAT: It. O,75

Area of Origin: from the plants in the town of Negrar, walking distance from the Masua hills in the heart of Valpolicella Classica.
Grapes Used: Corvina (65%), Rondinella (25%), Molinara (5%), Cabernet (5%).
Cultivation: The vines are grown at a density of about 4000 plants per hectare.
Yield per hectare: yields a maximum of 90 quintals of grapes per hectare making about 60 hl of wine
Age and conditions of the grape-gathering: the grapes are gathered manually in mid September when the grape has reached its maximum maturation
Wine-making Process: the fermentation is done by tradition methods, in a stainless steel tank at a controlled temperature of 20° to 25°C for 10 to 15 days. Then the dregs of the pressed grapes (Recioto/Amarone) are fermented again in April for 15 to 20 days at a controlled temperature of 15° to 20°C.
Refinement: 18 months in Oak barrels, followed by 6 months in Oak tonneaux and 6 months in the bottle.
Preservation: 4 to 6 years.

CHARACTERISTICS OF THE WINE

Colour: deep ruby red.
Fragrance: intense and fruity
Flavour: full-bodied and velvety.

Serving Temperature: 16°-18°C
Best coupled with: any meat dish, roasts and aged cheeses