Amarone della
Valpolicella DOCG

The grape bunches are harvested by hand during the second 10 days of September. Dried in drying lofts for about 100 days, where they lose about 40% in weight. The grapes are destemmed and gently crushed, followed by temperature-controlled fermentation in stainless steel vats at 15-20°C. Fermentation for 25 days with regular daily pumping over. 24 months in French oak barriques and tonneaux, and 6 months of bottle-aging.

Stewed and barbecued game, braised meats, mature cheeses and sweet and sour dishes.

Dark, bright garnet red. On the nose, it has a complex and sumptuous bouquet. Pleasant initial nuances of morello cherry and preserve are then enveloped by spices and a delicate leathery finish. Full-bodied, enveloping, strong and pleasant, with a lingering and balanced finish.