The grapes are hand-harvested at their optimal ripeness, with multiple passes through the vineyards. Fermentation starts spontaneously with indigenous yeasts in 40 hL oak vats. The Amarone della Valpolicella Valmezzane is composed of 40% Corvina, 40% Corvinone, and 20% Rondinella. It is the first Amarone della Valpolicella to be certified biodynamic. The grapes are carefully selected to ensure they are ripe and scattered before being placed in drying rooms for several months, during which there is a physiological weight loss of about 60-65%, resulting in significant concentration. Crushing occurs in February, followed by fermentation and maceration on the skins for about a month. The wine then ages for 4 years in oak barrels.
In the glass, it showcases an intense red color with garnet reflections. Notes of ripe red fruit intertwine with hints of licorice, black pepper, and a finish of chocolate. The taste is full, intense, robust, and well-balanced.
A great wine for a special occasion, ideally paired with roasts, grilled meats, braised dishes, game, and well-aged cheeses.
To fully appreciate its style, this wine should be served at a temperature of 16-18°C.