Only in the best years, when the grapes are of great physiological maturation, affecting the structural aromatic complexity in a particular way. classified as wine for meditation, finds special coupling with Panettone, dried fruits and savoury, ripened cheese.
Valpolicella classica, Verona.
Corvina and Corvinone 60%, Rondinella 30%, Croatina-Sangiovese 10%. Species of vine in the area of Fumane and Marano di Valpolicella which are at least 30 years old.
Clayey-calcareous of morainic origin
Closely traditional, classical grapes, removal of grape stalks, fermentation in cement tanks for about 60/90 days, without any temperature control, very little repassing of the must over the grape dregs.
Maturation in wood for at least 30 months in barrels of durmast from Slavonia of 350 l.
Ruby red with lilaceous reflections, intense, persistent. Encircling, in continuous olfactory evolution. Fragrance that reminds of red fruits, cherry jam, fruits of the brushwood, united with spices like cacao, cinnamon, black pepper. Complexity whose fragrance is confirmed in the mouth; velvety with a very persistent aftertaste.