"Fruit forward, well-balanced and well-structured. Alcohol and acidity
are in good armony. The wine is warm and round with a long-lasting and persistent flavor on the finish.
30% Corvina, 30% Corvinone, 30% Rondinella, 10% Rossignola, Oseleta, Negrara, Dindarella"
This red wine is made using an ancient winemaking technique called 'ripasso'. This consists in introducing a part of Valpolicella, produced the preceding autumn, onto Amarone wine marc after these have been decanted in March. The grapes used to produce this wine come from vineyards located on the Moraine Hills in the Valpolicella area.
