Shiny, clear, ruby red color. Seductive nose of blueberries, cherries, plums and other red and black fruit. Full but elegant and fresh mouthfeel. Nice balance between fruit and accompanying structure. Even in the medium long finish, this fine balance persists. Simplicity with style! AWARDS: 91 pnts Luca Maroni

Classic meat dishes, Pastas with meat, pizza, various salumi (italian sliced meat) and soft cheeses.

climate

Mediterranean climate with influence from the surrounding Dolomites and Lake Garda that temperes the heat of the summer and softens the cold in the winter. This ensures a longer growing and flowering time and thus increases the quality of the grapes.

soil

The soil of Castelrotto distinguishes itself from the rest of Valpolicella (limestone) by a thick layer of sandstone containing a lot of fossil matter, which means that the vine has to make more effort to get water with better grapes as a result.

vinification

Here too the grape growers are hung and guided in the typical "Verona Pergola" way. Less strict selection than with the Amarone. The wine is also fermented in the traditional way and does not undergo drying or second fermentation. Fermentation and maceration are done on stainless steel. The wine does not undergo maturation afterwards.