Beautiful ruby red color. Aromas of ripe fruits such as plums and cherries. Light spicy impressions in support. The mouth is pleasantly full and soft. Dry but warm and ripe character with a balanced structure that holds everything together perfectly. Classic style with Amarone allure. Beautiful wine, impressive persistence.

Matured red meat, fine game such as doe and roebuck, stews and heavily matured cheeses.

climate

soil

Negrar is located in the heart of the Valpolicella region. The soils are of volcanic origin and mainly contain limestone, clay and slate. The grapes are pruned according to the classic Pergola "Veronese" pruning system.

vinification

Corvina, Corvinone and Rondinella. Manual harvest in October. Slightly overripe grapes are pressed and fermented in stainless steel vats together with the pellets for 8-12 days. During fermentation, the grapes are pumped over daily and the pellets and juice are mixed by hand. Then the must of the Amarone is added and a new fermentation (ripasso) starts, which gives the wine its characteristic character. The wine then matures for about 3 years on a blend of 2nd and 3rd year French oak barrels and large Slovenian wooden barrels.