Types of grapes: Corvina, Corvinone, Rondinella and other ancient varieties. Re-fermented on the Amarone grape pomace.
Winemaking: roller crushing, then fermentation at a temperature between 24 and 28 °C. Long maceration with pumping over several times – in order to encourage the release of extractable substances. The second fermentation (“ripasso”) is triggered off by the Amarone pomace.
Fermentation and ageing: storage in stainless steel tanks for some months, then ageing in 2000-litre oak casks (10%-15% new) for minimum 12 months; stabilization, bottling and extended cellaring 6 month in bottle before release
Alcohol content: 14% vol.
Colour: deep ruby red
Bouquet: spicy, typical, and intense
Flavour: full, rounded and velvety
Serving suggestion: pasta or rice dishes with mushroom or meat sauces; grilled meats, game and mature cheeses.
Serving temperature: 18° C in large crystal glasses