WINEMAKING The grapes are harvested by hand at the end of September. Fermentation takes place in special steel tanks at a controlled temperature between 20-22°C for about 2 weeks. The second fermentation takes place in March when the Amarone fermentation is done. The young Valpolicella is refermented on the pomace of Amarone.
TASTING NOTE Purple-red intense colour, with hints of violet. At the nose scents of black fruits, such as blackberry, blackcurrant and ripe cherry. Sweet nose, clean and intense of ripe red fruit. In the mouth this wine is smooth, full bodied and with a fruity long length. It is not overripe and sweet but very well balanced by the crisp acidity and the silky minerality. It has a low level of alcohol and a unique drinkability profile.