Nice, dark, ruby red color. Complex nose with lots of dark fruit, imposed cherries, black cherry, spices and notions of cocoa, tobacco and leather. In the mouth, however, it is slightly less intense and deep in taste than the Amarone. The final also has the characteristics of an Amarone but just a little less deep, intense and long. That is why he is sometimes called Baby Amarone. AWARDS: 91 pnts Luca Maroni

Strong-tasting meat dishes such as roasted or matured beef, lamb dishes, fillet of doe or roebuck and medium-aged cheeses.

climate

Mediterranean climate with influence from the surrounding Dolomites and Lake Garda that temperes the heat of the summer and softens the cold in the winter. This ensures a longer growing and flowering time and thus increases the quality of the grapes.

soil

The soil of Castelrotto distinguishes itself from the rest of Valpolicella (limestone) by a thick layer of sandstone containing a lot of fossil matter, which means that the vine has to make more effort to get water with better grapes as a result.

vinification

Suspension system is the same as with the Amarone. (Verona Pergola) Hand-picked grapes and rigorous selection before soft pressing. Classic fermentation on stainless steel after which the classic Valpolicella undergoes a second fermentation by adding the must of the Amarone. After that, the wine will rest for 15 months on large 3000 liter casks. After 6 months of rest in the bottle, it's released.