Deep and vibrant red in colour with an intense bouquet of blackberry fruit. The palate is rich, very full-bodied, and well-rounded, beautiful, classic black cherry fruit flavours. Our wine is well structured, complex and offers a long, fruity finish.
Grapes: Corvinara (60%), Molinara (30%), and Rondinella (5%); plus a further 5% of other local grape viarieties.
Vineyard area: Valgatara and San Pietro in Cariano. In the heart of the Valpolicella area.
Harvest: in October, only the smallest, driest and most mature grapes are selected for picking (usually a maximum of 50% of the crop). In good years only 2.500 litres per hectares are produced.
Vinification: in February, the dried, condensed grapes are softly pressed and are put through a cold maceration. Due to the grapes high sugar content and natural yeasts, a long, slow fermentation is carried out in stainless steel tanks at a temperature of 25°C. These tanks are specifically designed for the fermentation of Amarone to allow permanent contact with the skins. Fermentation lasts for 45-60 days. After the wine has completed its malolactic fermentation, it is then kept on its fine lees for 3 months, then racked and aged in Slavonian oak barrels for two years.