The wine is ruby red in color, with a expressive flavours of red fruit, floral scents and strong yet not overpowering spicy notes; the palate is refined, harmonious with velvet smooth tannins.
The grapes for this wine are collected at the vineyards of the Conca d’Oro and La Groletta crus, in the hilly Valpolicella Classica zone. The blend consists of Corvina 70%, Rondinella 25%, Corvinone 5% Vinification and undergo the maturation and fermentation in stainless steel vats for around 15 days. As a ripasso wine, it is followed by re-fermentation on the pomace of the Amarone for 12-13 days with maturation for at least 18 months in 65 hl Slavonian oak casks and 6 months bottle-aging. For the ripasso method the selected grapes are placed onto traditional Arele and then left to rest for minimum 110 days in a large open room, with a proper ventilation system in order to prevent any qulaity affecting risks, as mildew.
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