Verona, Italy - Corvina, Corvinone, Rondinella and other local varieties (estate vines ~40 yrs)
Aromas of ripe red fruit, berries, liquorice, cocoa, sweet spice, and forest undergrowth lead to a silky, medium‑full palate with velvety tannins and balanced acidity. A flavoursome finish lingers with dark cherry, plum, and a whisper of spice. Pair it with wild game, braised red meats, pasta in rich sauces, and firm cheeses—the weight, structure, and smooth tannins make it a versatile match. Produced via the traditional “Ripasso” method—estate Valpolicella undergoes a secondary pass over Amarone pomace to enhance colour, structure, and complexity.