Named after the grandfather “Cicilio”, this wine is made in the ripasso style by mixing classic Valpolicella wine with the skins from their Amarone fermentation, which imparts additional color, texture and flavor to the wine.
50% Corvina, 40% Rondinella, 10% Molinara & Corvinone
Fumane, San Pietro in Cariano, Valgatara
24 months in large barrels (botti)
Aldo & Luca Degani
Ruby red color, with aromas of berry fruit, light shadings of spice and a touch of sweet cinnamon.