Deep ruby red color. The bouquet is full of spicy notes such as cinnamon, cloves, and black pepper. On the palate, the roundness and elegance come through. The tannins are elegant, the wine is full-bodied and has a fantastic balance.
Following the brief period of “appassimento”
(20-30 days), the grapes are destemmed and pressed and the must is left to ferment in oak barrels for about 20 days at a controlled temperature. After the first fermentation, the wine is transferred to 500lt casks where it fines for 4 months. The wine is then added to the skins of the Amarone with some more dried grapes
and left to ferment for a second time over a period of 2 weeks. This process increases the body and alcohol. The wine is then drained and left to mature for a year in 500lt and 225lt barrels.
Grapes are harvested manually between the end of September and the beginning of October. The best bunches are placed in small trays where they are left to dry for 20-30 days.
Food Pairing Notes
“Valpo” pairs well with grilled red meats, stews and game as well as mature cheeses.