This type of wine undergoes secondary fermentation to add extra weight and complexity. Often called a "baby Amarone" when a real Amarone might be too strong.
Located in the heart of the Valpolicella Classica, in the hills of Negrar, in Roselle. Altitude between 250 and 450 meters s.l.m. Southeastern prevalent exposure. Soil type: predominantly clayey and sometimes calcareous.
Color: ruby red cargo. Fragrance: complex, red, vinous and spicy fruit. Flavor: harmonious, full and velvety, with just balance between tannins and acid consistency.
It is very well suited to all types of red meat, both braised and braised. Great with dishes of Veronese gastronomic tradition, such as Pastissada de caval, lettuce with Pearà and lasagne with black Baldo truffle. Serving temperature: 16 ° -18 ° C.