Corvina, Corvinone, Rondinella, Oseleta grapes

Produced with the Ripasso technique (through a second fermentation on the Amarone skins for 14 days). A long aging in wood follows.

Color rintense ruby ​​bone, with garnet reflections. On the nose nnotes of ripe cherry, morello cherry and plum. On the palate msoft and enveloping, with a savory streak and a spicy finish