Using the Ripasso technique, we obtain the maximum expression of the Corvina, Rondinella, Corvinone and Negrara grapes. After long maceration on the skins, the wine remains in stainless steel until February before being pumped over the pomace from the vinification of the Amarone. This causes a new fermentation, which increases the body and intensity of the wine. It is then transferred into barrels of various sizes for 8 months prior to the final blend being prepared. After bottling, it undergoes another long period of maturation.
The wine displays assertivea aromas of morllo cherries, but also of blueberries and currants, which give away to notes of liquorice and spicy hints. A full-bodied wine with soft tannins.
Excellent with savory first course dishes such as tortellini and pappardelle alla lepre or meat, such as roast lamb, barbecued meats and seasoned cheeses. Serve at 16-18°C.
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