Valpolicella is a land devoted to growing vines since ancient times: its name "vallis polis cellae" actually means "the valley of many cellars". Indigenous vines like Corvina Veronese, Corvinone, Rondinella and Molinara, are used to produce important and unique red wines, like Valpolicella Classico, Valpolicella Classico Superiore, Ripasso and Amarone.

Colour: Intense ruby red with purple tinges.

Nose: Pleasant notes of plum, red berries, ripe cherry and sweet spices, with hints of vanilla and raisins.

Palate: Dry, full, smooth, with an excellent structure and a delicate aftertaste of light spices (cinnamon and cloves) and licorice.

Recommendations: It goes particularly well with first courses based on tasty sauces like pasta with ragù, meat ravioli, red meat (roasts, grilled meat and game) and seasoned cheeses.

Serving Temperature: 14°-16° C