A carefully-selected blend of 70% Corvina and 30% Rondinella. Made using the classic Veronese practice, ‘ripasso’. Traditionally, the wine was re-fermented on the skins of the grapes used for Amarone. Modern techniques re-ferment the young wine with dried grapes rather than skins to give more body and depth but retain freshness.

Concentrated perfumes of red and black cherry are given depth by the dried cherry notes coming from the ripasso technique. Full-bodied and balanced, deep and rich with dark fruits lingering on the finish. This is a perfect accompaniment to duck or pasta with meat ragu.