This wine is closely connected to the greatest wine of Valpolicella: Amarone. After pressing the dried grapes from which Amarone is made, the Valpolicella wine is passed over the still warm marc of Amarone. A second alcoholic fermentation begins which increases the alcoholic content and the wine becomes richer in colour, bouquet.
Grape variety: 85% Corvina, 10% Rondinella, 5% Oseleta.
Geographical location: Sant’Ambrogio di Valpolicella - Verona, on the hills of the Classic area. South-East exposure, 250-300 m a.s.l.
Type of soil: Mostly chalky, glacial.
Vinification: The grapes are de-stemmed and macerated in stainless steel fermenters for 10-12 days. Once the alcoholic fermentation is completed, the new wine is separated from the skins by light pressing and conserved in large oak casks of 54 and 75 hectolitres until February; this is the period in which the dried grapes are pressed to produce Amarone. At this point, the Valpolicella is passed over the marc of the Amarone for a period of 7-8 days at a temperature of 25-28°C. The wine is aged for 18 months in 500 lt. oak casks and barrels.
Colour: Deep ruby red.
Bouquet: Intense, elegant and persistent.
Taste: Harmonious and velvety, with a good structure.
Gastronomical combinations: Excellent companion to game dishes, grilled meat and roasts, salami and aged cheeses.
Serving temperature: Serve at 16/18°C