Wine made from dried grapes of Corvina Veronese, Corvinone, Rondinella and Croatina, selected in our best and oldest vineyards. The grapes are harvested only by hand, in early October, then left to rest in boxes until November, when they are vinified and subsequently subjected to the ancient technique of “Ripasso”. It consists in the refermentation of Valpolicella Superiore vintage on the skins of Amarone “Croce del Gal”, getting an enhancement in colour, intensity of fragrance and an increase in alcohol content. This wine is produced in limited quantities.

Colour Fragrance Taste Vinification Refining Advice Geographical area ruby red, with garnet reflections. full and complex, with aromas of ripe cherry and spice, with hints of tobacco, vanilla, chocolate and berries. persistent, full-bodied and round, with a great aromatic complexity. Aftertaste of cherry and soft tannins. Valpolicella Superiore vintage is fermented on the skins intact Amarone Cross Gal. approximately 24-30 months in French oak barrels of various capacities. an excellent table and meditation wine; should be served at a temperature of 18 °C in large glasses. It should be uncorked one hour before serving. Sant’Ambrogio di Valpolicella (Verona) in the Gargagnago area, also known as “Borgo dell’Amarone”, that is one of the five historical communities of the Valpolicella Classica area.