First and foremost is the Amarone, made from 50% Corvina, 20% Corvinone, 25% Rondinella, 5% Oseleta and Croatina grapes. As per tradition, after careful selection in the vineyard, the grapes are dried in crates and vinified in December. After maceration at the natural, cold winter temperature, the must is heated to initiate the long fermentation, maintaining a constant temperature of 24°C. The subsequent automatic punching-down cycle, lasting at least 20 days, ensures the right balance between maceration and extraction of everything the grapes have to offer. Fermentation then concludes in new barriques, where the wine remains for at least 24 months. Bottle ageing completes the process. 100 ml: E=395 kJ/95 kcal
With an intense, almost impenetrable ruby colour, Amarone de La Giuva reveals itself on the nose with ethereal notes, austerity and finesse, with aromatic hints of morello cherries, blueberries and chocolate, and a remarkable persistence of ripe fruit. On the palate, it is smooth and enveloping, with silky tannins and just the right amount of freshness that lengthens the finish. The characteristic sweetness of the tannins creates a profound atmosphere, ensuring that the pleasure of tasting this great wine lingers intensely.
The perfect wine to enjoy with braised meats, roasts and game dishes, as well as cured meats and cheeses. It pairs particularly well with traditional local dishes such as pasta and beans.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.