Vinification: In March following the harvest, the new vintage of
Valpolicella Superiore wine is macerated with the skins remaining from
the production of Amarone. This is done according to the ancient
Veronese technique of "ripasso", which increases the alcohol and
enriches the structure of the Valpolicella. It is then aged 12 months in
oak barrels to develop further its characteristics. The wine hen
benefits fro m a few months bottle aging.
Grown inse lected hillside sites of the Valpolicella area North of the city of Verona.
Alcohol: 13,5% by vol.
Grapes: 70% Corvina Veronese 20% Rondinella 5% Molinara 5% Others