A carefully-selected blend of 90% Corvina and 10% Rondinella. Made using the classic Veronese practice ‘ripasso’. The wine was re-fermented on the skins of the grapes used for their Amarone in order to add body and depth while retaining the freshness.
Concentrated perfumes of red and black cherry are given depth by the dried cherry notes coming from the ripasso technique. Full-bodied and balanced, deep and rich with dark fruits lingering on the finish. This is a perfect accompaniment to duck or pasta with meat ragu.
Established in 1999 and headed up by New Zealand wine maker Matt Thomson. Matt works with two local cooperatives in northeast Verona to produce a modern innovative style of wine.