Dark red, almost impenetrable. Intense and elegant nose with aromas of ripe cherries and blueberries with a slight spiciness due to refinement in oak barrels. Very firm on the palate, soft tannins in good balance with nice acidity and hints of pulpy fruits.
HARVEST: Manual harvest
PRESSING: Soft pressing of destemmed grapes
The first fermentation takes place in steel containers in January in order to
obtain a great Valpolicella. In February, after racking the Amarone and the Recioto, the
vinacces are used for a second fermentation to produce the Valpolicella Classico Superiore
Prestigious wine that can be paired with roast and grilled red meat as well as cheeses. Serving at a temperature of 18°C. Open the bottle one hour before serving at room temperature.