For the production of this Amarone della Valpolicella Classico, the best bunches of grapes are carefully selected and placed in trays to rest in the drying room for four months, during which the natural process of drying occurs. Between January and February, the dried grapes are pressed, and the dense juice ferments and macerates for 30-40 days in stainless steel. After racking, the wine undergoes a long aging process in large oak barrels of 30 and 50 hectoliters, followed by further aging in the bottle.
It has a purplish red color with intense, bright ruby reflections. The nose is immediately striking, with an explosion of aromas of cherry, sour cherry, ripe red fruits, underbrush, flowers, and orange peel, all blending with elegant spicy notes, aromatic herbs, tobacco, dark chocolate, coffee, licorice, and pepper. On the palate, it is perfectly balanced, delivering a warm and velvety sensation. The body is full, and the taste is solid, supported by a fresh vein and soft tannins. The vibrant fruit and spice notes return continuously, creating harmonious layers.
Best enjoyed with red meats and roasts.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.