Gibellina U Passimiento Producer_Inacayal This Amarone della Valpolicella uses

This Amarone della Valpolicella uses the well-honed method of slow-fermenting partially dried (Apassimento) Corvina

it shows tropical aromas and flavours that leave a delicate and long lasting aftertaste

Try on its own or with light salads

red meat and game

satisfying mouthfeel and crisp acidity

Gibellina U Passimiento Producer_Inacayal This Amarone della Valpolicella usesU Passimiento blends Frappato grapes harvested as soon as they reach maturation for freshness, and Nero D'Avola grapes that are left on the vine for light withering to bring concentrated sweetness. The Frappato is slowly fermented in stainless steel tanks, whilst the late harvested Nero D'Avola is soft pressed and fermented at controlled temperature. Slow blended with interrupted fermentation to retain natural sweetness of the wines, before maturation