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The vineyards are the same as for Ripasso (Retratto and La Valette, for a total area of 5 hectares) and produce certified organic grapes, which have been cultivated for some years according to the principles of biodynamic agriculture.
As with Amarone, the selected grapes are hand-picked and placed in small crates to be dried according to the traditional and natural system. Pressing usually takes place at the end of February. Fermentation in wooden vats begins spontaneously thanks to the presence of indigenous yeasts. Tannin extraction, sugars, low temperatures and the environment influence the fermentation tendencies to be slow and complex, until their natural completion, leaving the characteristic residual sugar that clearly identifies the wine.
Suggestions for accompaniment
Drink it with a black forest, a chocolate-based dessert or a good gorgonzola or any other marbled pastry that is not too dry.
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