Capitel della Crosara
Corvina, Rondinella, Molinara.
In the heart of the Valpolicella area.
(Ripasso Method) The grapes are harvested during the months of September / October. This is followed by traditional vinification with destemming and maceration of the skins, with a very slow fermentation. Afterwards the refermentation takes place on the Amarone pomace and aging in wood for about a year.
Deep and intense ruby red color.
On the nose it displays aromas of candied fruits, spices and vanilla. Dry and warm on the palate, slightly bitterish with notes of violet, liquorice and ripe blackberry
Fabulous with entrees of red meat, poultry, boiled beef and aged cheeses. Perfect to match all the important dishes of the International cuisine.