This Valpolicella Superiore, created from selected Corvina and Rondinella grapes using the ripasso technique, is born from the famous Amarone Bosan. In the month of March, it undergoes a second fermentation of around 15 days on the lees of Amarone Bosan. The resulting wine has a powerful, soft, and velvety body with a prominant cherry bouquet, along with pleasant hints of cocoa, tobacco, and vanilla. An excellent accompaniment to game, grilled meats, and casseroles, as well as very mature cheeses.
Brilliant with an intense purple colour, the bouquet expresses its complexity with notes of red fruits, cherries, and spice. Full-bodied and harmonious, with a good acidity makes for a pleasant and persistent aftertaste of mature fruit, cocoa, and toasted coffee.