The production of this wine is strictly related to that of Amarone: after Amarone is finished fermenting, the pomace of the dried grapes used to produce it is joined with the Valpolicella fermented just after the October harvest. This second fermentation raises the alcohol and gives the wine deeper colour, richer body and aromas. After bottle-ageing, it is ready to be enjoyed. Deep ruby red, it offers rich, elegant, lingering scents; it is crisp and dry in the mouth, well structured, with a lovely, velvety texture.

Grape Varieties 80 % Corvina Veronese, 10 % Rondinella, 10 % Sangiovese

Growing Area and Vineyard Profile The Classico area of the Sant’Ambrogio commune hills. Vineyard aspect: Southeast Average altitude: 250/300 metres Soils profile: Predominantly clay-shale and chalk

Training System and Planting Density Pergola trentina, with 3,000 vines/hectare Average age of producing vines: 24 years Number of buds: 16

Yield per hectare 100 quintals

Harvest Period and Method Mid to late September. Manual harvesting

Wine Production Following manual harvesting and crushing-destemming, the fruit is given the traditional 5-6-day maceration on the skins in steel fermenters. After fermentation, the wine is pressed off and the press wine set aside. Upon completion of malolactic fermentation, maturation follows in 33- and 55 hl oak botti. It is then kept in steel until February, when the dried grapes are crushed to produce Amarone. Now the Valpolicella is “re-passed” over the Amarone pomace, then given a 10-day maceration at 25-30°C. An 18-month maturation follows, with part of the wine in small oak, some in larger Slavonian oak cases. A carefully-monitored 6 months’ bottle-ageing completes the process

Service: When and How Server at 18°C. Can be cellared several years.

Serving Suggestions Ideal with all game, roasts, and grilled/barbecued dishes.