The grapes for this Amarone are harvested and selected strictly by hand, then dried until mid-January in the drying room; they are the traditional varieties here in Valpolicella: Corvina, Corvinone, Rondinella and Molinara. Fermentation takes place in two separate stages: it begins with an initial cold maceration lasting 20 days, followed by the actual alcoholic fermentation for the next 30 days. The wine is then aged in 500-litre French and American oak tonneaux for approximately 30 months.
In the glass, it presents a splendid intense ruby red colour with garnet-tinged highlights; on the nose, it bursts with aromas of red and black fruits, both fresh and jam-like, with a pleasantly persistent balsamic finish. On the palate, it is powerful yet elegant, with all its softness and persistence, featuring a noticeable aromatic aftertaste complemented by the spiciness imparted by the time in wood.
Ideal for accompanying a red meat main course, especially if slow-cooked, it will be your Sunday wine whether you are with family or friends.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.