Vineyards in the hilly area of Valpolicella. Clay and calcareous soil.
Only the best grapes are selected in the vineyard. Gentle pressing is followed by skin maceration at low temperatures for 8 to 10 days. In February, the wine rests on Amarone pomace, which enhances the wine's aromatics and aging potential. After malolactic fermentation, the wine is aged for approximately 18 to 24 months in medium- to large-sized oak casks followed by a minimum of 4 months bottle refinement before release.
Color: Deep ruby.
Bouquet: Complex and persistent aromas of woodland berries.
Taste: Dry and velvety with hints of cherry; full and harmonious body. Ripe fruit on the finish.
Ideal with roasted meats, steaks and aged cheeses.