Floral and fruit rich on the nose, medium-bodied on the palate with concentration but no heaviness.
| Appellation | Valpolicella Classico Superiore DOP |
| Vinification | Short maceration of de-stemmed grapes before alcoholic fermentation for 10 days at 25°C-28°C in stainless steel temperature controlled tanks. This is followed by the secondary fermentation technique of “Ripasso”: re-fermentation of the un-pressed skins of both estate Amarone wines. |
| Élevage | 12 months in Slavonian oak (50hl) and French oak (5hl) |
| Vineyard Soil | Dark brown, clay rich soil |
| Tasting Notes | With Pojega we try to avoid any overripe character or jamminess, the philosophy is to make a classic Valpolicella Ripasso. Floral and fruit rich on the nose, medium-bodied on the palate with concentration but no heaviness. |
Floral and fruit rich on the nose, medium-bodied on the palate with concentration but no heaviness. Ripasso method with Amarone skins. Soil: Dark brown, clay-rich. Aged 12 months in Slavonian oak, French oak. Production area: 10 hectares. Production: 65,000 bottles.
