The varieties are harvested together and the marriage of flavors begins at the inception of the wine. About a third of the fruit is placed on drying racks, which are stacked and left to dry for 120 days. The remaining two-thirds of the fruit is fermented on the skins with the lees from the previous vintage of our Amarone. This method, known as ripasso, or double fermentation, adds more structure, body and flavors to the wine.
Layered, intriguing aromatics of plum, currant and mixed dark berries merge with baking spices and dusty tannins. The palate hosts an array of bright, spicy flavors that linger on. Queen Anne cherry, pomegranate arils, bright strawberry and traces of rhubarb blend with hints of spice in the long finish.