Description
Coming from the 12ha of vineyard located in Bastia, between Val d'Alpone and Val d'Illasi and are hand picked during the last two weeks of September. We then use the traditional Ripasso method to re-macerate the Valpolicella wine from the pomace from the dried Amarone grapes, before ageing in 500/1000 litre oak barrels for 18 months. Ruby red colour, with soft woodland fruits, light spicy hints and with soft and balanced tannin. It's a wine that is more accessible than my Amarone, and I hope you enjoy it as much as I enjoyed making it! - Antonio Fattori, Winemaker
