Intense notes of cherries, blackberries, and blackcurrants, are followed by hints of licorice and toasty hints.

Fermentation at a controlled temperature of 25-26°C. Until February it is placed in steel tanks and then left on the dried Amarone skins where it ferments again, enhancing the structure and aromas of the wine, according to the traditional "Ripasso method". It is then transferred to barrels where it stays for a few months before bottling. Aged in bottle for 2-3 months.