Description

Production: From vineyards at 350 m altitude, grapes are harvested by hand. Made using the ripasso method (second fermentation on Amarone pomace). Aged 12 months in oak barrels.

Tasting Notes: Intense cherries and red berries on the nose. Dry, medium to full-bodied. Supple tannins and juicy mouthfeel.

Pairings: charcuterie, pasta, grilled red meats, grilled poultry, cheeses.