This is the result of a long-tradition vinification technique. The fresh young Valpolicella wine referments with skins grapes from Amarone and Recioto vinification, the skins that are still warm and rich in sugar, confer complexity and body to the fresh Valpolicella.
After different processing stages, the wine starts its aging phase in small/medium-sized barrel and concludes with the refining period of no less than 3 months.
Deep red colour, with scents of violet, ripe cherry, strawberry, blackberry and a pleasant balsamic note. Extremely well balanced on the palate, a rounded perception is given by the supple tannins and by an acid elegant note, while in the aftertaste arises a hint of liquorice.
Suggested with pasta and beans, lasagnette or bigoli with meat sauce, tagliatelle in Bolognese sauce or first courses of fresh stuffed pasta, long seasoned cheeses and grilled meat.