A red wine with a rich flavor and high concentration, typical of the Valpolicella region
Tasting Notes
The aroma is rich and intense, with notes of dark berries (black currants, cherries), with light hints of vanilla, chocolate and spices. The taste is powerful, with velvety tannins, dark fruits and a light shade of drying. The finish is long and elegant, with notes of ripe fruit and chocolate.
Vineyards
The vineyards are located in the famous Valpolicella region of Italy, where vines grow on terraced slopes, which contributes to the production of high-quality grapes.
Production Method
The wine goes through a long aging in oak barrels, which gives the wine depth and structure.
Wine is produced by the apassimento method: grapes are first dried to concentrate sugars and aromas, and then fermented.
Food Pairing
Pairs well with grilled meat, fried and stewed meat dishes, as well as blue cheese and aged cheeses.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
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