Description

The brightness of Valpolicella with a boost of richness from grapes that were used to make Amarone. How come? The Valpolicella is effectively "re-passed" (or refermented) using the skins of grapes pressed to make Amarone. Proper wintery stuff. Makes us think of prunes, licorice, berries and a cinnamon note. Fine tannins, so enjoyable on its own.

Great for goose with red cabbage and mature cheeses.