Produced in Valgatara, this red wine undergoes a temperature-controlled fermentation that lasts 8-10 days. During the following spring, malolactic fermentation takes place inside casks containing the lees of Amarone. This process is termed the 'ripasso' method. Dark ruby color with brilliant highlights. Black cherry nose with a raisin-like complex of scents. Deep flavor, round tastes, punctuated by a slightly bitter hint, delivered with a graceful lightness. Pairs well with roasts, stews with meat and mushrooms, and seasoned cheeses.