Description

PRODUCTION TECHNIQUE:

Roller crusher with destemming, with temperatures ranging from 24 to 28 ° C. Long maceration, followed by separation, malolactic completion and cleaning decanting. Refermentation (RIPASSO) on Amarone marc from which it extracts color and body. Maturation in large Slavonian oak barrels for about 18 months.

PRODUCTION AREA

Valpolicella Classica, Costamaran vineyard, municipality of Marano di Valpolicella, clayey and calcareous soil.

PERFUME

Intense and complex of preserved cherries, spices and cooked plums.

FLAVOR

Complex, a little tannic that brings red fruit back to the palate.