50% Corvina, 25% Corvinone, 15% Rondinella, 5% Molinara, 5% Oseleta.
Selected grapes are pressed early in November after more than one month of drying in the loft. A fermentation and maceration process lasting about 15-20 days at controlled temperatures then takes place; in February, the wine is re-fermented 5-6 days over the marcs of amarone and is then left to mature in large oak barrels for 24 months.
Tasting Notes This is a strong, full-bodied wine. Its deep ruby red colour is matched by very intense bouquet of red fruit conserved in spirits with agreeable hints of spices and a well-balanced taste. This is undoubtedly a ripasso wine with an impressive, distinct, tannic, clean and elegant character.