The Valpolicella is produced by fermenting fresh grapes, mainly corvina and corvinone varieties.
The harvest is extremely important for this wine considering the delicacy of its aromas and its balance which depends heavily on the acidity levels.
The Valpolicella is a wine to be drunk every day with aromas characteristic of the valley areas. These include cherries as well as some spices depending on the vintage. In order to make the wine balanced on the nose, we leave it in steel for a brief maturation period which allows it to keep its natural aromas.
The wine has a vibrant ruby red color and aromas of cherries, vanilla and spices. On the palate, it is dry, velvety and medium bodied.