Production area
Vineyards planted on the slightly calcareous loamy soils of the hills situated in Valpolicella.
Grape varieties
Corvina, Corvinone and Rondinella.
Yield
About 65 hl/ha.
Vinification
Destemming and pressing of the grapes.
Maceration: about 10 days in stainless steel tanks.
Ripasso technique: 3 days of maceration and second fermentation of the Valpolicella Classico with grapes from Amarone and Recioto vinification.
Ageing
9 months in 50 hl oak barrels.
Approximately 6 months in the bottle.
Wine analysis
Alcohol: 14% Vol.
Total acidity: 5,8 g/l
Residual sugar: 2 g/l
Sensory impressions
A clear, remarkably brilliant ruby red colour, with ruby-garnet hues visible at the edge of the glass, it offers a powerful nose, redolent of sour cherries in spirit, prunes, a potpourri of dry flowers, underbrush, cloves, fine oak, cinnamon and roots of liquorice: an ample bouquet, alluring and aristocratic. The palate is concentrated, with a silky, velvety texture, an extremely dynamic acidity and a pleasant strength; in brief, a big wine, with a long, clean finish.
Serving temperature
16-18° C.
Recommended food pairings
A versatile wine, it easily pairs with pasta with meat sauce, semi-firm cheeses and cured meat cuts. At a riper age, it makes a perfect marriage with capon and guinea fowl, roast veal, pork ribs with sauerkraut or Wiener schnitzels.
Longevity
6 to 8 years.
