Product Description
Details
Made with Corvina, Rondinella, Corvinone and Negara grapes and obtained from the "Ripasso" technique, a secondary fermentation of the wine on the dried skins of the grapes already used to make appassimento wines. Aged in wooden barrels and afterwards in bottle. A full-bodied wine, with an intense bouquet of wild cherries and redcurrant, well recommended for roast meat and mature cheese.