This wine is closely connected to the greatest wine of Valpolicella: Amarone. After pressing the dried grapes from which Amarone is made, this Valpolicella is passed over the still warm marc of Amarone. A second alcoholic fermentation begins, increasing the alcoholic content and the wine becomes richer in colour, bouquet and body.

Grape variety:
85% Corvina, 10% Rondinella, 5% Oseleta.

Geographical location and vineyard:
S. Ambrogio di Valpolicella, on the hills of the Classic area. Southeast facing.

Average height of the land:
250-300 m a.s.l.

Type of soil:
mostly chalky, glacial.

Cultivation system and density of the planting:
guyot, cordon trained and spur-pruned, around 5,000 vines per hectare for the most recent planting.

Yield per hectare:  
9 tonnes.

Period and method of harvesting:
second 10 days of October. Picked by hand.

Vinification:
the grapes are de-stemmed and macerated in stainless steel fermenters for 10-12 days. Once the alcoholic fermentation is complete, the new wine is separated from the skins by light pressing and conserved in large oak casks of 54 and 75 hectolitres until February; this is the period in which the dried grapes are pressed to produce Amarone. At this point, the Valpolicella is passed over the marc of the Amarone for a period of 7-8 days at a temperature of 25-28 °C. The wine is aged for 18 months in 500 lt. oak casks and barrels.

Colour:
deep ruby red.

Bouquet:
intense, elegant and persistent.

Palate:
harmonious and velvety, with a good structure.

Serving temperature:
serve at 18-20 °C.

Gastronomic combinations:
excellent companion to game dishes, grilled meat and roasts, salami and aged cheeses.