Ravazzòl, the estate's historic cru in the Valpolicella Classica area of Marano, is a deep ruby red with garnet glints. The nose reveals a complex, refined bouquet: black cherries in spirit, blackberry and sour cherry, enriched by sweet tobacco, coffee and dark chocolate, over a balsamic background with spicy hints of pepper. The palate is warm, harmonious and enveloping, yet surprisingly fresh and mineral, qualities that set it apart from more opulent Amarones and that come from the calcareous-clay soil of the Ravazzòl hill. The tannins are velvety and very fine, and the long finish brings back marinated cherry, tobacco and spice. An elegant Amarone of great finesse and remarkable ageing potential.

Production method: Certified organic. Hand-harvested, with the grapes dried naturally until January; spontaneous fermentation with native yeasts in stainless steel. Aged for about 42 months in large oak casks, then rested in bottle. Minimal sulphites.

Food pairings: Rib steak and other cuts of red meat, braised and stewed dishes, game, aged and blue cheeses; also a wine for meditation, to sip on its own.