The grapes used to make this wine are harvested from the hills of San Pietro in Cariano and Sant'Ambrogio di Valpolicella. Pressing and destemming takes place immediately after harvesting. Fermentation with a good maceration and at least two pump-overs per day follows the first racking. The re-fermentation on the marc of Amarone in January ("ripasso"), gives the wine deeper color, structure and alcohol. The wine ages in Slavonian oak barrels followed by time in the bottle before release.
Grape varieties :50% Corvina, 15% Corvinone, 20% Rondinella, 5% Molinara, and 10% Oseleta
Altitude :300 m ASL
Vineyard age :20-25 years old
Grape yield :120 hl/hc
Residual Sugar :7 g/l
Tasting notes :A dark ruby-red color, with the fragrance of pepper, fruit marmalade (cherries, prunes) and spices, licorice and ginger. Excellent with roasted meats and cheeses.
Available ONLY for pick up, delivery or shipping in California.