Wines of Veneto

Vinification: Gentle crushing and destemming of the grapes.
Maceration: About 20 days in stainless steel.
Aging: Over 36 months in Slavonian oak barrels from 15 to 50 hl.
About 6 months in bottle.
Analytical data: Alcohol: 15% Vol.
Total acidity: 6.1 g/l
Residual sugar: 3.6 g/l
Organoleptic description: Deep ruby, almost impenetrable, with well-preserved garnet reflections. It presents a decisive yet delicate bouquet at the same time, with refined scents of ripe cherries, dark currants, dried plums; soft hints of milk chocolate, sensations of rhubarb, balsamic notes of mentholated tobacco are perceived: a refined, harmonious, elegant olfactory spectrum. The taste is tonic, juicy, supported by a tannic texture, very lively yet enveloping and mature; the alcoholic warmth is well balanced by a refreshing citrus freshness, making the wine important but easy to drink at the same time.

Vinification: Destemming and gentle crushing of the grapes.
Maceration: about 10 days in stainless steel.
Ripasso Technique: 3 days of maceration-refermentation of
Valpolicella wine on the skins of Amarone and Recioto.
Aging: 9 months in large 50hl oak barrels.
About 6 months in bottle.
Analytical data: Alcohol: 14% Vol.
Total acidity: 5.8 g/l
Residual sugar: 2 g/l
Organoleptic description: Of a beautiful ruby red, clear and very bright, with a ruby garnet rim of excellent persistence, it has a decisive nose, with notes of cherries
in spirit, dried plums, potpourri of dried flowers, undergrowth,
cloves, fine oak, cinnamon and liquorice root: a
broad, enveloping and aristocratic olfactory profile. On the palate it shows
concentration, a silky and velvety tannic texture, a very dynamic acidity and a balanced alcoholic warmth; of remarkable gustatory intensity,
it finishes long and clean.

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