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An elegant and balanced Ripasso wine with refined spice, notes of ripe cherry, and deep woodland aromas. Complex yet vibrant, it combines freshness, structure, and depth through traditional craftsmanship and the character of ancient hillside vineyards.
The first fermentation takes place in September using pied de cuve with indigenous yeasts and pollen. In January, the wine undergoes a second fermentation on the Amarone pomace, enriching its texture and aromatic complexity in the classic Ripasso tradition. Aging continues for twelve months in barrique followed by twenty-four months in bottle. Neither filtered nor fined, the wine preserves its authentic identity and natural expression.
Produced from a field blend of Corvina, Corvinone, Rondinella, Molinara, Croatina, Oseleta, Lugliana, Tintora, and Quaiara grown on the steep slopes of Monte Timarol. The vines, ranging from 14 to 114 years old, are trained in the traditional half Veronese pergola system and rooted in rocky calcareous soils with a core of Rosso Ammonitico limestone, between 150 and 311 meters above sea level, with east, south, and west exposure.
Alcohol: 14%
Style: Red Wine – Ripasso
Grape Varieties: Corvina, Corvinone, Rondinella, Molinara, Croatina, Oseleta, Lugliana, Tintora, Quaiara
Production: 600 Burgundy bottles (0.75 L & 1.5 L)
First fermentation in September
Pied de cuve with indigenous yeasts and pollen
Second fermentation in January on Amarone pomace
Aged 12 months in barrique
Bottle-aged for 24 months
Unfiltered & unfined
Monte Timarol
Traditional half Veronese pergola
14–114-year-old vines
Calcareous rocky soils with Rosso Ammonitico limestone
150–311 m a.s.l.
East / South / West exposure
An elegant and balanced Ripasso wine with refined spice, notes of ripe cherry, and deep woodland aromas. Complex yet vibrant, it combines freshness, structure, and depth through traditional craftsmanship and the character of ancient hillside vineyards.
The first fermentation takes place in September using pied de cuve with indigenous yeasts and pollen. In January, the wine undergoes a second fermentation on the Amarone pomace, enriching its texture and aromatic complexity in the classic Ripasso tradition. Aging continues for twelve months in barrique followed by twenty-four months in bottle. Neither filtered nor fined, the wine preserves its authentic identity and natural expression.
Produced from a field blend of Corvina, Corvinone, Rondinella, Molinara, Croatina, Oseleta, Lugliana, Tintora, and Quaiara grown on the steep slopes of Monte Timarol. The vines, ranging from 14 to 114 years old, are trained in the traditional half Veronese pergola system and rooted in rocky calcareous soils with a core of Rosso Ammonitico limestone, between 150 and 311 meters above sea level, with east, south, and west exposure.
Alcohol: 14%
Style: Red Wine – Ripasso
Grape Varieties: Corvina, Corvinone, Rondinella, Molinara, Croatina, Oseleta, Lugliana, Tintora, Quaiara
Production: 600 Burgundy bottles (0.75 L & 1.5 L)
First fermentation in September
Pied de cuve with indigenous yeasts and pollen
Second fermentation in January on Amarone pomace
Aged 12 months in barrique
Bottle-aged for 24 months
Unfiltered & unfined
Monte Timarol
Traditional half Veronese pergola
14–114-year-old vines
Calcareous rocky soils with Rosso Ammonitico limestone
150–311 m a.s.l.
East / South / West exposure