The wine is made using an innovative take on the 'ripasso' technique. Most of the grapes are vinified at harvest time, while the rest are set aside to partially dry. In January, the wine blended with the juice from the raisined grapes undergoes a second fermentation.
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The vineyard surrounds Villa della Torre, a splendid masterpiece of Renaissance architecture now owned by the family, and produces a full-bodied red wine that has an ageing potential of at least ten years. The blend is the historic combination of Corvina and Rondinella with the addition of a small quantity of Sangiovese.