Valpolicella is a land devoted to growing vines since ancient times: its name "vallis polis cellae" actually means "the valley of many cellars". Indigenous vines like Corvina Veronese, Corvinone, Rondinella and Molinara, are used to produce important and unique red wines, like Valpolicella Classico, Valpolicella Classico Superiore, Ripasso and Amarone.

Colour: Ruby red with purple tinges.

Nose: Young, fresh, fragrant, it is vinous and delicately fruity, with fine cherry notes.

Palate: Medium-bodied, dry, quite sapid, with pleasantly astringent tannins; it should be enjoyed when young to taste its liveliness, it can also be aged for two-three years, thus becoming softer on the palate.

Recommendations: It goes particularly well with cold cuts starters, soups, pasta, roasted or grilled white meat; it is an ideal summer red wine to be matched with savory fish courses.

Serving Temperature: 14°-16° C