Grapes are selected and handpicked, in the traditional manner. 10 day postfermentation on the skins. In February of the following year, the wine referments (the ripasso) on the fresh pomace left over from the just completed Recioto Amarone fermentation, giving the Valpolicella richer flavours and complexity. Maturation for 12 months in 50hl Slavonian oak barrels.

Particularly suitable to accompany the autumn Risotti (with mushrooms, red chicory or traditional ‘risotto al Tastasal’ ), bean and pasta soup, various dishes of roasted or stewed meat and traditional boiled meat with ‘pearà’ (typical sauce of the poor traditional Veronese cooking).

Reviews

Winestate ***1/2

Rich, round and velvety wine with sweet tarry/plum aroma and lovely dark fruit flavours. Very drinkable.