Red wine. Veneto, Italy. 60% Corvina Veronese, 20% Corvinone, 15% Rondinella, 5% Oseleta. Valpolicella Superiore, made with the traditional technique of “Ripasso”. Fermentation and maceration for 20 days. Decanting for 90 days. Subsequent fermentation on the skins of Amarone. Intense ruby red color. Spicy bouquet with intense aromas of ripe cherry and jam. Dry, full soft flavor in the mouth, with a very pleasant bitter finish. Perfect with pasta dishes, meat game and cheeses. Ideal with traditional “risotto."