Ripe grapes are picked at the beginning of October in "in rosso" with 8 to 10 days skins maceration, natural decanting and racking. They are kept in stainless steel until February. The "ripasso" (the must ferments on the Amarone skins) takes place in order to enrich the structure, the aromatic intensity and the softness. It is aged for 12 months in Slavonian oak, and a short period in new Allier barriques. It is bottled and kept in the cellars for 6 months before release.
Tasting Notes: Ruby red, intense bouquet, cloves, vanilla cherry jam and almonds. Dry taste, full, warm and harmonious with an elegant finish.