Variety: Corvina Veronese and Corvinone and other autochthonous varieties.
Organoleptic characteristics: an intense ruby color. Extremely refined on the nose displaying ripe fruit, cassis, plum and a hint of herbs. An enticing and juicy palate, medium to full bodied is smoothly textured, with ripe, long, racy tannins before a ripe but savory finish. Serve with: starters, pasta, grilled fish and roasted or braised red meat and poultry

Varieties: principally a blend of Corvina Veronese and Corvinone, remaining small
percentage of other autochthonous varieties as permitted in the production regulations.
Ruby red colour, with scents of preserved fruit and notes of vanilla and spices.
Serve with: all first courses and soups, with white meat second courses, roast fish and soft
cheeses.

Classification: Amarone dell Valpolicella Classico DOC Varieties: principally a blend of Corvina Veronese and Corvinone, remaining small percentage of other autochthonous varieties as permitted in the production regulations. Garnet red, with scents of preserved fruit, sour cherry, cherry, vanilla and raisins, and notes of spices. Serve with: roasts and game.