Description
The fresh picked grapes are femented in September to October at natural temperatures, then re-fermented in January for 14 days, following the traditional ‘ripasso’ method, on the skins of the grapes used to produce Amarone. The wine matures three years in large Slavonian oak casks, then in the bottle.
Color
Slightly Garnet, tinged ruby red with pale purplish highlights at the rim.
Grape Varieties
| Grape |
% |
|
Corvina
|
40
|
|
Corvinone
|
30
|
|
Rondinella
|
25
|
|
Oseleta
|
5
|
Aroma
Subtle fragrances of ripe dark cherry and paradoxically, a hint of tobacco leaf.
Taste
After a smooth, easy entry, it is silky and seductive, with judicious impressions ripe fruit and spices.
Cellaring Potential
5-10 yrs
Food Matching
Pastas, with tomatoes, beans, lighter meats, medium aged cheeses.
Vinification
Fermentation of the fresh grapes in September-October at natural temperatures, with a second fermentation, about 14 days, in January on the skins of Amarone in accord with the classic Ripasso tradition.
Aging
At least 3 years’ maturation in large Slavonian oak ovals, followed by 6 months in the bottle