Grapes are harvested by hand from vineyards on the hills of Valpantena cru of Valpolicella.
The drying process is long and traditional to increase concentration of fruit flavour. This is followed by fermentation in stainless steel vats at high controlled temperature to extract fruit and richness. The wine is aged for 2-3 years in small oak barrels to preserve fruit intensity.

Deep dark ruby with a violet rim. Notes of black and sour cherries, berries, spices and dried fruit. The palate is creamy with soft tannins and integrated oak. A lighter, fruitier and younger version of Bertani’s icon Amarone Classico.