This wine is made with the “ripasso” technique, that consists in re-fermenting (pouring over “ripassare”) the Valpolicella wine on the fermented pressed Amarone grapes and/or Recioto grapes, during the latter’s racking period.

Deep ruby red colour, with garnet red reflections. Vinous and intense bouquet. Dry bold smooth flavor.

We are a family winery. We are located in a small village called Cengia from the name of the nearby rocks on the top of the hill. Cengia is located in the heart of the Valpolicella Classica in San Pietro in Cariano, halfway between the city of Verona and Garda Lake.
The winery was born towards the end of World War II thanks to grandpa Giordano and it continued with his son Lorenzo and the collaboration of his wife Adriana who led the company to sell the first bottles in 1986. Nowadays this tradition goes on thanks to the children Giordano and Tiliana.

Pairing Suggestions: Ideal with most dishes, and particularly with meat.

Maturation: In oak barrels. Maturation in bottle.