Bright hints of redcurrants, plums, raspberries, sour cherries balanced by spicy notes reminiscent of pepper and cinnamon. On the palate it is approachable, fresh and pleasant, thanks to good balance between acidity, savory notes... 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
Le Ragose Amarone is produced from estate vineyards sitting about 1,200 feet in elevation. The vineyards are ideally situated with a southwest exposure and soils of clay and magnesium, calcium and iron based gravel. Vines average... Read More