Let’s quote from the bottle:
This wine has been produced following the very old tradition of “Ripasso” method. The wine, obtained from the fresh grapes pressed during the mongth of October, is passed on the pomaces of Amarone dried grapes crushed in the following month of March. Deep and intense ruby red color. On the nose it displays very particular and enjoyable candied fruit hints, with elegant scent of spices and cinnamon. The taste is warm, smooth, velveted enveloping pleasant flavours of ripe cherry on the palate. Serve with game, red meat and aged cheeses at 18 – 20 degrees C”
Yep. This too.
Another hint on the nose is the distinctive raisin character typical of the upper end of the valopolicella pyramid; it’s enticing, mysterious and demonstrates yet again the immense variation between wine.
What the notes do not mention is the finish. Evidence of oak asserts itself here along with a cooked cherry thread, which makes the glass just that much more seductive. It works as both a wine for food and for aperitif purposes. I use the word bandwidth to indicate the amount of complexity and depth, this wine being a case in point of deftly handled big bandwidth.