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Deep bright red. Ample with mainly red fruits, especially sour cherries, prunes and cherries. Notes of vanilla and cacao complete the bouquet of aromas. Strong flavour. Balanced, soft tannins with good persistence.
Grapes selected and harvested by hand at the start of October.
Age of Vines
approx. 20 years
Altitude of Vineyard
Selected vineyards in a hilly area at 150-300 metres above sea level
Producers
Tinazzi Srl
Production
110Q / Hectare
Total Production
20000
Aging
The wine matures in 5-20-hectolitre, French and American oak barrels for 8/12 months
Fermentation & Maceration
Pressing and destemming of the grapes with maceration and fermentation at a controlled temperature of 22-26°C for 10 days. At the end of December the Valpolicella Superiore wine is repassed on the Amarone skins to acquire more body and complexity The wine matures in 5-20-hectolitre, French and American oak barrels for 8/12 months
Malolactic Fermentation
Spontaneous
Mouth Attribute
Soft tannins
•
Persistent Aroma
•
Velvety
Nose Attribute
Cherries
•
Vanilla
Especially recommended with autumn risottos (risotto with mushrooms, red chicory or risotto al Tastasal, pasta and beans, various roast or baked meat dishes or boiled with "pearà" (typical Veronese sauce)
Deep bright red. Ample with mainly red fruits, especially sour cherries, prunes and cherries. Notes of vanilla and cacao complete the bouquet of aromas. Strong flavour. Balanced, soft tannins with good persistence.
Grapes selected and harvested by hand at the start of October.
Age of Vines
approx. 20 years
Altitude of Vineyard
Selected vineyards in a hilly area at 150-300 metres above sea level
Producers
Tinazzi Srl
Production
110Q / Hectare
Total Production
20000
Aging
The wine matures in 5-20-hectolitre, French and American oak barrels for 8/12 months
Fermentation & Maceration
Pressing and destemming of the grapes with maceration and fermentation at a controlled temperature of 22-26°C for 10 days. At the end of December the Valpolicella Superiore wine is repassed on the Amarone skins to acquire more body and complexity The wine matures in 5-20-hectolitre, French and American oak barrels for 8/12 months
Malolactic Fermentation
Spontaneous
Mouth Attribute
Soft tannins
•
Persistent Aroma
•
Velvety
Nose Attribute
Cherries
•
Vanilla
Especially recommended with autumn risottos (risotto with mushrooms, red chicory or risotto al Tastasal, pasta and beans, various roast or baked meat dishes or boiled with "pearà" (typical Veronese sauce)
Mushroom dishes
Pasta
Awards
About the Accolades
An Italian wine expert, famous wine journalist, critic and author, Luca Maroni has also created his own rating system for wines, contributed to wine education and has collaborated with top Italian wineries.