Grape varieties: Corvina, Rondinella, Molinara Growing area: Cazzano di Tramigna, province of Verona Alcohol content: 14.00% vol. Residual sugar: 7 g/l Total acidity: 5.5 g/l Malolactic fermentation: Performed

Soil type: Hills of differently colored calcareous deposits, surfaces rich in stones and lime Planting density: 4,000 vines / ha Yield per hectare: Max. 90–100 quintals / ha Location and orientation: Hillside locations with terraced slopes Training system: predominantly Veronese Pergel Vineyard management: Manual

Vinification:

a) Vinification of fresh grapes for Valpolicella Superiore: The hand-harvested grapes are destemmed and pressed. The mash and must are transferred to special fermentation tanks. The addition of selected yeast strains results in a precisely controlled alcoholic fermentation at 24–25°C to specifically extract only the best components of the grapes (fruity notes from the skins, delicate aromas from the seeds).

b) Ripasso technique: The resulting Valpolicella Superiore is then macerated on the already fermented pomace of dried grapes previously used for Recioto or Amarone. This gives the wine greater intensity, complexity, and aroma, earning it the additional designation "Ripasso."

Filtration: The wine is only partially filtered to preserve its varietal character as fully as possible. Slight deposits indicate the product's naturalness.

Sensory properties:

Intense ruby red; aromas of ripe fruit (especially cherries) with notes of vanilla, tobacco, and cocoa. On the palate, it's soft, full-bodied, and persistent.

Gastronomic recommendations:

Excellent with red meat and mature cheese , excellent with game dishes .

Serving temperature: 18 °C – after brief aeration