Ruby red dark; the nose is powerful, fruity aromas and spices and same vanilla; well-balanced with a light, smooth, slightly tannic finish.

Hand-picked at the middle of october, pressing and maceration with skins for 6 days. In January, we add to the wine the skins of the Amarone (after its fermantation) and start a 2nd fermentation for 8-12 days at 20-25°C. With the 2nd fermentation we add body, colour and alcohol to the wine. Later on the wine is aged in barrels for 18 months. After the botteling the wine needs to age another 8 months in bottle before being released.