The vineyards of Valpolicella Superiore, the name given due to the high degree of alcohol produced by the grapes, extends through the heart of Valpolicella to the gates of Verona.
Corvina, Corvinone, Rondinella
Harvest and vinification
Harvesting — entirely by hand — begins in the first half of October. A light pressing is followed by maceration in stainless steel at a controlled temperature for 10–12 days. Following fermentation, the wine is aged in barrels for a few months.
Bright ruby red. Aromas of red fruit, ripe cherries, and flowers on the nose. Pleasant and dry on the palate, with notes of red fruit and bitter almond, which perfectly balance the tannins in this wine.