Toar Valpolicella

The three grape varieties are picked when they are fully ripe. The Corvina and Rondinella are vinified together, the Oseleta is vinified separately. De-stalking is followed by fermentation with selected yeasts and 20 days’maceration at temperatures between 20-24°C. The malolactic fermentation follows. 14 months: French oak barrels (50% new, 50% II passage) and Slavonian barrels (50% new, 50% II passage) for the wine made from Corvina and Rondinella; new oak barriques (50% French, 50% Slavonian) for the wine made from Oseleta. 5 months in bottle after the assemblage.

Selected areas in the hills between the valleys of Negrar and Marano in Valpolicella, usually employed for the production of Amarone. West-South-West exposure. Volcanic soil and, specifically, outcrops of volcanic tufo known locally as “toar”. The rich concentration of minerals in the soil gives the wine a special intensity of aroma and structure.

Intense, dark, ruby red colour with violet reflections. Attractive red fruit aromas, including marasca cherries, on the nose, plus spices such as cocoa and licorice. Firm but well integrated tannins on the palate, plus vibrant acidity and juicy tastes of ripe fruit and spices. Long and intense on the finish.

This full-bodied red wine goes well with grilled or roasted meat, roast beef, game, and moderately matured cheeses. Recommended drinking temperature is 18° C (64° F).