Description

Our Amarone is the result of the Appassimento technique, a millenary process that has been always used to produce wines of the highest quality that are able to evoke the flavours and perfumes of the Valpolicella countryside. After the selection of fully mature and healthy grapes, these are laid and left to dry in the drying room for almost 100 days. During this period the sugars get concentrated, berries loose their weight, while acidity, intensity and colour tone increase. The grapes varieties which are used, come from our most historic vineyards : Corvina, Corvinone and Rondinella, together with Molinara, Negrara, Oseleta and Croatina that give the wine a certain complexity. Grapes are pressed in December, followed by fermentation and 3 years of refinement in wood. The cold winter presents us a red ruby wine, with its flavour of jam, ripe cherry, plum and spices.  Intense and powerful, the Amarone stands out for its softness which makes it perfect with tender meat.