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Vinification of fresh grapes, followed by a 10 days maceration on the skins. Racking, then the wine remain until February in inox and cement tanks. In February of the following year, the wine referments (“Ripasso technique”) on the fresh pomace left over from the just-completed Recioto and Amarone fermentation. Racking and obtaining of the “Ripasso”.
Intense ruby red colour. Spicy bouquet with intense aromas of ripe cherry and jam. Dry, full, soft flavour in the mouth, with a very pleasant bitter finish.
