The nose is broad, the fruity notes predominate on a complex matrix articulated in spicy aromas of bitter chocolate, white pepper and dried figs. Intense concentration and elegance in the aromas. The references of Taggiasca olives, earthy and undergrowth are clearly evolving in the glass. In the mouth it is full and articulates between drinkability and enveloping, with ethereal tannins well blended in the body of the wine which is quite harmonious and fresh. The sapidity of this Amarone is interesting and calls for a new sip. Definitely enveloping.

Harvested and selected manually. After harvesting, the bunches are set aside in loft for about 3 months, so they lose about 30-40% of their weight. In January, the grapes are de-stemmed and crushed. Their fermentation is long and slow at a controlled temperature, occurs with the contact between the solid part (skins and seeds) and the must, also called maceration. Aged in 2.25 hL French oak barrel between old and new for about 24-26 months, then further refinement in the bottle.

We are a young but highly experienced winery. It may seem like a paradox, and it is not. Our experience is called Sebastiano Righetti. It is he who twenty years ago conceived, wanted, and built Cantina Crosarola after having worked for years in the world of wine and having matured not only competence and preparation but above all a clear vision on how his Valpolicella should have been: natural, typical and of quality. And the awards won over the years prove that he was right.