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Grapes: Corvina, Corvinone, Rondinella, other local varieties
(Molinara, Dindarella, Croatina)
Made from a selection of the best native grapes, which are processed following the ‘appassimento’ method for three months, in line with an age-‐old tradition in Valpolicella. It is garnet-‐red in colour, with a full, dry, velvety taste, and intense aromas of cherries macerated in alcohol, wild berries and spices.
Uncork a few hours before drinking and serve at 18-20°C.