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

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

A dense and deeply colored wine, full of concentrated black and red cherry flavour, and hints of leather and spice. The palate has a layered texture, with muscular tannins providing a long finish.