Description

The best selection of Valpolicella grapes from the vintage is fermented on the dried grape skins of the Amarone wine. The still juicy grape skin forms another fermentation that increases the alcohol percentage. Following this approach, the wine becomes richer in color and aromas, and it also strengthens the wine’s development in the years to come. After aging for 18 months in oak barrels, the wine gets balance and structure, new aromatic touches and a stable color. Subsequently, the wine is matured for 6 months in a bottle before being sent to the market.