This intense ruby red wine is made with 60% Corvina Veronese, 35% Rondinella, and 5% Molinara in the traditional Ripasso technique, typical of the Valpolicella area. The Valpolicella wine, produced in October, undergoes a second fermentation on the Amarone lees in February. This process boosts color, body, tannins and aromas, resulting in a dense and more concentrated wine.
TASTING NOTES
Dark ruby-red in color with aromas of red berry fruits and almonds. This dry and elegant wine has flavors of cherries and prunes.
FOOD PAIRING
Pair with pasta, seasonal soups, bruschetta, ham and sausages.
