Origin: estate vineyards on the hills in the Valpolicella classica.
Age of vineyards: 40-50 years.
Vineyard yield: 60 q / hectar.
Grape varieties: Corvina veronese 50%, Corvinone 25%, Rondinella 20%, Molinara 5%.
Winemaking: the grapes for the production of the Amarone, harvested in October, are spread out on the plateau, large wooden boxes, and left to dry for four months in our fruit cellar. In this period of drying each grape loses about 40% of its own weight due to the evaporation of water, thus gaining a higher concentration of sugar. Once pressed, the grape is macerated for about 30-40 days at low temperatures (10-13 ° C).
Ageing: 50% of our Amarone is aged in barriques, the remaining 50% in large oak barrels for 24 months. After that the two masses are put together.
Tasting notes: ruby red colour with burgundy shades; scent of fresh fruit and cherry liqueur; it gives the palate a loose flavour of vanilla and almonds.
Serving suggestions: red meats, game and aged cheeses and the typical “pastisada”.
Alcohol content: 16,50% Vol.