Production area Vineyards planted on the slightly calcareous loamy soils of the hills situated in Valpolicella. Grape varieties Corvina, Corvinone and Rondinella. Yield About 65 hl/ha. Vinification Destemming and pressing of the grapes. Maceration: about 10 days in stainless steel tanks. Ripasso technique: 3 days of maceration and second fermentation of the Valpolicella Classico with grapes from Amarone and Recioto vinification. Ageing 9 months in 50 hl oak barrels. Approximately 6 months in the bottle. Wine analysis Alcohol: 14% Vol. Total acidity: 5,8 g/l Residual sugar: 2 g/l Sensory impressions A clear, remarkably brilliant ruby red colour, with ruby-garnet hues visible at the edge of the glass, it offers a powerful nose, redolent of sour cherries in spirit, prunes, a potpourri of dry flowers, underbrush, cloves, fine oak, cinnamon and roots of liquorice: an ample bouquet, alluring and aristocratic. The palate is concentrated, with a silky, velvety texture, an extremely dynamic acidity and a pleasant strength; in brief, a big wine, with a long, clean finish. Serving temperature 16-18° C. Recommended food pairings A versatile wine, it easily pairs with pasta with meat sauce, semi- firm cheeses and cured meat cuts. At a riper age, it makes a perfect marriage with capon and guinea fowl, roast veal, pork ribs with sauerkraut or Wiener schnitzels. Longevity 6 to 8 years.