Color: Deep ruby red.

Aroma: Spicy notes such as cinnamon, cloves and black pepper.

Taste: On the palate, the roundness and elegance come through. The tannins are elegant, the wine is full bodied and has fantastic balance.

Soil: Hillside sites with stoney and chalky soils.

Pruning System: Short Veronese Pergola.

Yield: 10 tonnes per hectare.

Winemaking Technique: The best bunches are placed in small trays where they are left to dry for 20-30 days. 1° fermentation in oak barrels for about 20 days at a controlled temperature. 2° fermentation in 500lt casks for 4 months. The wine is then added to the skins of the Amarone with some more dried grapes and left to ferment for a second time over a period of 2 weeks. This process increases the body and alcohol content of the wine. The wine is then drained and left to mature for 2-4 years in 500lt and 225lt barrels.

Alcohol Content: 16 % by vol.

Serving Temperature: 17 – 18 ° C

Corvinone 50%, Corvina 30%, Rondinella 20%.

Grapes are harvested manually between the end of September and the beginning of October.

Valpo pairs well with grilled red meats, stews and game as well as mature cheeses.