This is a taste of traditional ripasso, made by first making a regular Valpolicella (no dried grapes), then allowing a second fermentation to occur with the pressed dried grapes they used to make their Amarone. They then age their wine for 2 years in mid-sized French and American oak barrels, then further time in bottle in their cellar before release. The result is a wine that's deliciously mature now, with the savory aromas of age (caramelization, roasted coffee, forest floor, balsam, truffle...) meshing with the fresher tones of soft red fruits that live on in its core. The oak aging has given it a soft and harmonious character, with appetizing notes of cedar and baking spices (like cinnamon, clove & vanilla).
Ilatium Morini is a family project (the Morinis) with roots in 1980, leading to an official commercial winery in 2001. Their home area of the Illasi valley was established by the ancient Romans (the people from Latium), hence the name Ilatium.
Ilatium Morini is a family project (the Morinis) with roots in 1980, leading to an official commercial winery in 2001. Their home area of the Illasi valley was established by the ancient Romans (the people from Latium), hence the name Ilatium.
