Vinification: after a short period of appassimento in wooden cases, this wine is produced according to traditional fermentation. Then in March fresh wine is passed over the lees and pomace of fermented Amarone, so called “Ripasso” method, which allowed to begin a second fermentation. This adds an incredible amount of body, character and more clarity of flavour to the wine.
Ageing: 1 year
Colour: Very intense ruby red
Nose: Intense with scent of black cherries and licorice
Taste: Full-bodied, with gobs of fruit and smooth tannins.
Food pairings: a big, comforting red wine for contemplation on its own or with a hearty meat stew and hard cheeses.