Description
Aromas
Red fruits, especially prunes and cherries with a slight hint of nutmeg and a delicate balsamic note
Taste
Strong flavour, just the right level of tannins, good persistence
Vineyards
Vineyards in a hilly area at 150-300 metres above sea level
Vinification
Pressing and destemming of the grapes with maceration and fermentation at a controlled temperature of 22-26°C for 10 days. At the end of December, the Valpolicella Superiore wine is passed over the Amarone marc to acquire more body and complexity
Maturation
The wine matures in 5-20-hectolitre, French and American oak barrels for 8/12 months
Colour
Deep red
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