The winemaking technique used for this wine involves ripasso — the “repassing” of fresh Valpolicella wine over the fermented pomace of grapes previously dried for Amarone and Recioto. After months of ageing first in large oak casks and then in bottle, the result is a wine with a brilliant, limpid ruby color, showing excellent consistency and bright garnet highlights.
Corvina, Corvinone, and Rondinella.
The freshly produced Valpolicella Superiore is “repassed” over the Amarone pomace, triggering a second maceration and fermentation lasting about 8–10 days. After racking, the wine ages for 12–18 months: 30% in barriques and 70% in large oak casks.
Intense notes of cherries in spirit, dried plums, underbrush, cloves, fine oak, cinnamon, and licorice root.
Elegant and persistent, with a silky, harmonious tannic structure and lively acidity that adds depth and freshness.
14%
Excellent with red meat dishes, poultry, game, semi-aged cheeses, and cured meats.
750 ml - 1500 ml
Awards and Recognitions
