Vinification

The grape bunches are harvested by hand during the second ten days of September. They are dried in drying lofts for about 100 days, during which they lose about 40% of their weight. The grapes are then destemmed and gently crushed, followed by temperature-controlled fermentation in stainless steel vats at 15-20°C. Fermentation lasts for 25 days with regular daily pumping over. The wine is aged for 24 months in French oak barriques and tonneaux, and 6 months in bottle.

Sensory Characteristics

Dark, bright garnet red. On the nose, it presents a complex and sumptuous bouquet, with pleasant initial nuances of morello cherry and preserve, enveloped by spices and a delicate leathery finish. It is full-bodied, enveloping, strong, and pleasant, with a lingering and balanced finish.

Gastronomy

Pairs well with stewed and barbecued game, braised meats, mature cheeses, and sweet and sour dishes.

Appellation

Amarone della Valpolicella DOCG

Grape Varieties

Corvina, Corvinone, and Rondinella

Alcohol Content

15% Vol.