As far as Italian reds go, this one is everything you want one to be, and as Valpolicellas go, this one is very good value, which means it's worth having a crack at if you have never tried one before.
This offering is medium to full-bodied in style with appealing aromas of abundent cherries with hints of licorice spice. The palate is smooth at first with flavours of red cherries and slight earthiness, then the grippy tannins kick in to drive the back-palate to a bright, savoury end. It's a dead set food wine that would be great with cured meats or a nice spaghetti bolognese.
In February after a long period of semi-drying in special dry and well-ventilated rooms called "fruttai"; traditional fermentation takes place on the skins for 25 days and daily pumpover; aged for 40 months in barriques.
Very important red wine; deep ruby red verging on granate; intense fruity bouquet of cherry and dried plum with a floral aroma of dried flowers and a hint of sweet spices; smooth and captivating in the mouth; extremely elegant full-body and long finish.
Food matches: excellent with all kinds of entrecote, grilled and on-the-spit meat dishes.
