An old-school take on the classic Valpolicella, sourced from vines of Rondinella, Corvina, and Corvinona that date back to the early '80s. More serious than the Monticelli Rosso, and surely Silvia's most complex offering (like the 'Di Rado', grapes are left longer on the vine, lending impressive concentration, yet ABV is low), it sees spontaneous fermentation in steel tanks before being aged in large used oak barrels for 1 year, then another 2 years in bottle. It is a wine well worth the wait! With notes of cracked pepper, rich red berry, and black plum skin, super fine tannins, and a lip-smacking, lingering finish, it aches to be paired with grilled meats or a hunk of aged cheese.