REGION Valpolicella, Veneto, Italy WINEMAKING Grapes are harvested only by hand since the second decade of September. A selection of the best, perfectly ripe and healthy bunches is then transported to the loft-extremely airy rooms and laid out in the monolayer plastic boxes for the drying. After about 120 days withering, the grapes reach a potential of 15% abv and develop the typical aromas of ripe cherry. In the middle of January, the grapes are crushed and fermented slowly after a very long cold maceration.
TASTING NOTE Deep dark red color with violet rim. At the nose a deep scents of cherry, sour cherry and berries typical of Amarone della Valpolicella, hints of spices and dry fruit. It has soft and silky tannins with a sweetness due to the high level of glycerin. A good length perfectly balanced with a crisp acidity and a pleasant minerality.