Valpolicella Superiore produced with grapes from hills in the heart of the Valpolicella Classico area. Produced using the ripasso technique, where the wine undergoes a second quick fermentation on the skins of Amarone and is then aged in Slavonian oak barrels for 12 months. The result is a full-bodied, intensely coloured wine. A refined bouquet of long-lasting intensity, soft and velvety with a predominance of cherry which dominates the clear notes of cocoa, tobacco and vanilla. Goes perfectly with game, grilled meats and extra-mature cheeses.