The grapes are harvested by hand at the peak of ripeness, with multiple passes through the vineyards, and fermentation begins spontaneously with indigenous yeasts in 40-hectolitre oak vats. Valmezzane Amarone della Valpolicella is made from 40% Corvina, 40% Corvinone and 20% Rondinella grapes. It is the first Amarone della Valpolicella to be certified biodynamic. Harvested by hand and carefully sorted to ensure the berries are ripe and well-spaced, the grapes are taken to the fruit cellars for several months, where a physiological shrinkage of around 60–65% occurs, resulting in significant concentration. Pressing takes place in February, followed by fermentation and maceration on the skins for about a month; the wine is then aged for 4 years in oak barrels.
In the glass, it presents an intense red colour with garnet highlights. Notes of ripe red fruit intertwine with hints of liquorice and black pepper, leading to a chocolate finish. The palate is full, intense, full-bodied and balanced.
A great wine for a special occasion, perhaps paired with roasts, grilled and braised meats, game, or well-aged cheeses.
To fully appreciate its style, this wine should be served at a temperature of 16–18°C.