Grapes: Corvina 75%, Rondinella 20%, Molinara 5%
Growing area: The vineyards are located in the Valpolicella DOC area, particularly in the area of Val di Mezzane, Illasi, and Cazzano di Tramigna; the vines are planted in limestone soils, at elevations of 150-200 metres.
Training system: Traditional pergola veronese. Cluster thinning is practised
Harvest time: Beginning of October, picked exclusively by hand.
Winemaking and maturation: The current vintage of Valpolicella Superiore is poured onto the skins of Amarone grapes. Maceration for 8-10 days, and daily punching down of the cap, with racking; the wine finishes fermenting in stainless steel tanks, where the malolactic fermentation takes place. At the end of the fermentation, the wine is racked, then matures, 30% in barriques and 70% in larger oak casks, for 12-18 months. It is bottled 6 months before release.
Appearance: Intense ruby red, with highlights tending to orange as wine ages.
Bouquet: Intense aroma of cherry, blackberry and nuances of vanilla.
Palate: Lengthy progression, underscoring the elegance of the aromas, with well-balanced, velvety tannins.
Serving suggestions: Grilled red meat and game
Best enjoyed at: 16/18°C in a large, red-wine crystal stemware.
Alcohol: 14,00% by vol.