Description
After pressing and destemming, fermentation and
maceration follows for 15 days with remontages at a
controlled temperature of 24-25°C. Placed in steel
tanks until February, the wine is then left on the skins
of the Amarone where it ferments again according to
traditional “Ripasso method”.
This enhances the structure and lends notes of
Morello cherry and red fruits. After decanting, the
wine is transferred to barriques and tonneaux of
various capacities where it remains for 9 months
before assembling and bottled where it matures for
another 2-3 months
Ruby red colour with garnet highlights. On the nose it
displays red fruits with light balsamic and herbaceous
notes. On the palate it is well balanced with notes of
red fruits and strawberries. The light toasting of the
wood gives the wine softness, floral and vanilla notes.
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