Production
Produced from Corvina, Corvinone and Rondinella grapes harvested from hillside vineyards north of Verona. 'Appassimento' refers to the process by which the grapes are dried for a few months before being pressed and vinified - this technique is more common in the Veneto than elsewhere in Italy. In this instance the grapes are dried for 30 days before vinification, and the wine spends 6 months in oak. The resulting red is rich with some residual sweetness. 
 
Tasting notes
Bright berry and black cherry aromas, and a touch of spice. The palate has all of Valpolicella's appealing fresh cherry and ripe bramble fruit, with the weight and complexity typical of Appassimento wines. Supple tannins lead to a finish of delicate sweetness, offset by fresh acidity.
 
Food match
Great with barbecues, slow-cooked and caramelised meat dishes, or strong-flavoured cheeses.