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The best bunches selected in the hills of CORVINA, CORVINONE and RONDINELLA are placed in small boxes and intended for drying in the loft for 3-4 months. During this long rest the grapes lose about 40% of their initial weight with a consequent concentration of the substances contained within them.
After fermentation for about 1 month at a controlled temperature, the wine is left to mature in small oak barrels for 26 months.
The color is intense red with garnet shades. The scent is warm and incredibly complex with the typical aromas of Valpolicella where cherries, dried fruit, jam and spices prevail. It is a thick, soft wine with great structure.
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Credits Ithaca Studio
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