CEO Birdie Vinos
This is extra quality Valpolicella, between standard and Amarone, made in the Veneto by the ripasso method: drying the grapes for about 4 months during which they lose about a third of their water content. The wine is therefore fuller and more concentrated
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Corvina, Rondinella and Molinara
The wine is aged in large oak “botti” or tonels for 12 months before being finished in 225 litre barriques.
Deep ruby with hints of garnet from the wood ageing.
Forthcoming with cherry notes and hints of dried red and black fruits. It smells appetising, full and fruity with a trace of almond.
Full bodied and firm yet it has a velvety texture and decent grip. There is a certain texture from the dried grapes and lots of red fruit flavours.