Manual harvest of the grapes. Immediate pressing after picking with a crusher-destemmer. Maceration in stainless steel tanks at controlled temperature of 20-24° C for 8 days. Alcoholic and malolactic fermentation in cement tanks. At the beginning of March the Valpolicella Classico wine is pumped over the pomace from the Amarone and consequently referments. Ageing in 20 hl Slavonian oak barrels for 12 months. Maturation in bottle for 6 months.

A deep ruby red wine with a nose of red fruit, spices, and cocoa. The palate is warm and smooth, showcasing a well-balanced structure with rounded tannins.

Lasagne