Corvina, Rondinella and Molinara
Vinification and maturation
The current-year Valpolicella Superiore is “re-passed” over the fresh pomace of Amarone, initiating a second maceration-fermentation lasting some 8-10 days. The wine is then racked off and matures for 12-18 months, 30% in oak barrels and 70% in large oak ovals.
Intense ruby red tending to orange with cellaring.
Generous and fruit-rich, with prominent notes of cherry, blackberry, and vanilla.
Long-lingering, elegant, with well-balanced, glossy tannins.