Ruby red colour with tints of purple. On the nose, aromas of fresh black cherries, spices are particularly prominent. Flavoursome with good acidity, the palate is filled with the taste of cherries and plum jam as black pepper and rhubarb. Rich and opulent with an lesser-spotted elegance and finesse for Ripasso.

It is aged for 9 months in Slavonian oak barrels and is made using the ripasso method an old technique used in Verona which involves repassing the technique of adding extra flavour and alcohol to Valpolicella by re-fermenting the young wine on the unpressed skins of amarone wines after these dried grape wines have finished their fermentation in the spring.

Perfect to accompany red and white meats, sausages of the Venetian and Italian tradition, complex dishes, risotto with meat sauce and cheese.