The Ferragu estate is widely known as one of the best producers of Valpolicella in the Illasi Valley and this stunning Valpolicella Superiore is no exception. The winery is run by three brothers, Carlo, Ornello and Angelo, along with their children and grandchildren who are also involved in the family business. The family’s 8 hectares of vines produce limited quantities of quality Valpolicella and Amarone which are exported around the world. 

The Corvinone, Corvina and Rondinella grapes used in this Valpolicella Superiore are harvested by hand and left to dry for 30 days to concentrate the flavours and sugars. They are then fermented in stainless steel tanks and subsequently matured in American oak barrels for 12 months. The wine is then bottled and matured for an additional 6 months before it is deemed ready for release. 

The rich ruby hue of this Valpolicella immediately catches the eye, while the nose offers seductive aromas of red cherry, baking spice and sweet vanilla. On the palate there is a firm structure, intense red fruit, wild berry jam and toast flavours which are carefully balanced by a fresh acidity. This gastronomic wine is an ideal partner for red meats like steak, venison or roasted lamb or a generous platter of cheese and charcuterie.