Red Wines

Stems are separated from the grapes, which are softly pressed in cylinders under pressure gently breaking their skins and releasing the juice. The juice is left to macerate on the...

After a gentle pressing and destemming of the grapes, the must ferments at a controlled temperature, yielding measured extraction and a delicate balance until malolactic transformation is complete. Ageing takes...

The wine takes its name from the characteristic ripasso method, in which the grapes are 're-passed', that is, re-fermented on the pomace of Amarone, giving the wine added roundness and...