When you need to leave your mark, with unexpected elegance. Valpolicella Superiore is the classy version of Valpolicella wine. It is produced in the same way, but in the end it ages in French oak: 12 months in tonneaux and 12... Read More
This is one of the most significant Valpolicella Superiore in the area and is obtained from the grapes of the Sant’Urbano vineyard. The grapes are left to dry for around 20-25 days, concentrating the flavors and enriching... Read More
The Valpolicella wine produced in September-October is re-fermented for 15-20 days in January on the lees of the Amarone using the ripasso method. The Amarone lees and skins contain sugars and re-fermentation absorbs about 10%... Read More