AMARONE
DELLA VALPOLICELLA

A deep ruby red colour with light garnet hues during aging, it’s a complex and elegant wine, rich in aromas of ripe red fruit, black cherry and withered petals, spicy tones of tobacco, coffee and black cocoa. Wrapping on the palate with a pleasant acidity, silky and well-balanced tannins. Persistent finish. Best served at 16°-17° paired to pasta dishes with game sauces, roasts and braised meats, aged cheeses accompanied by mustards or jams. Perfect in company with fine chocolate.

Production method:

The grapes for the Amarone are harvested starting from mid-September and selected by hand following strict criteria to bring only the most mature and perfectly healthy bunches to the drying cellar. Drying process takes place in super plateaux for about 90 days in an old barn. Alcoholic fermentation and maceration in steel tanks last up to a month before racking the wine into the wood. Then a maturation phase of about 18 months in 5 HL French oak (50% new), 12 months in 10-20 HL French oak for a better complexity of the wine.

A deep ruby red colour with light garnet hues during aging, it’s a complex and elegant wine, rich in aromas of ripe red fruit, black cherry and withered petals, spicy tones of tobacco, coffee and black cocoa. Wrapping on the palate with a pleasant acidity, silky and well-balanced tannins. Persistent finish. Best served at 16°-17° paired to pasta dishes with game sauces, roasts and braised meats, aged cheeses accompanied by mustards or jams. Perfect in company with fine chocolate.

Production method:

The grapes for the Amarone are harvested starting from mid-September and selected by hand following strict criteria to bring only the most mature and perfectly healthy bunches to the drying cellar. Drying process takes place in super plateaux for about 90 days in an old barn. Alcoholic fermentation and maceration in steel tanks last up to a month before racking the wine into the wood. Then a maturation phase of about 18 months in 5 HL French oak (50% new), 12 months in 10-20 HL French oak for a better complexity of the wine.

Production method:

The grapes for the Amarone are harvested starting from mid-September and selected by hand following strict criteria to bring only the most mature and perfectly healthy bunches to the drying cellar. Drying process takes place in plateaux for about 100 days in an old barn. Alcoholic fermentation and maceration in steel tanks last up to a month before racking the wine into the wood. Then a maturation phase of about 24 months in new, second passage tonneaux and large oak barrels for a better complexity of the wine. Bottle aging for at least 12 months.

Production method:

The hand-selected grapes rest in large crates for about 100 days in our fruit cellar, an ancient barn at an altitude of 120 metres that benefits from natural ventilation. Fermentation and maceration in controlled temperature steel tanks for about 30 days. This is followed by approximately 24 months of maturation in medium-toasted French oak barrels and a final fining in the bottle for at least 12 months.

Production method:

The hand-selected grapes rest in large crates for about 100 days in our fruit cellars. At an altitude of 120 metres, they benefit from the natural ventilation of foothill winds through north and south facing windows. They are fermented in modern-style tanks for about 30 days at a temperature of between 16° and 20°. This is followed by approximately 24 months of maturation in mediumtoasted French oak barrels and a final fining in the bottle for at least 12 months.

Production method:

The hand-selected grapes rest in large crates for about 120 days in our fruit cellars. At an altitude of 120 metres, they benefit from the natural ventilation of foothill winds through north and south facing windows. They are fermented in modern-style tanks for about 30 days at a temperature of between 16° and 20°. This is followed by approximately 24 months of maturation in medium-toasted French oak barrels and a final fining in the bottle for at least 12 months.

Production method:

The hand-selected grapes rest in large crates for about 120 days in our fruit cellars. At an altitude of 120 metres, they benefit from the natural ventilation of foothill winds through north and south facing windows. They are fermented in modern-style tanks for about 30 days at a temperature of between 16° and 20°. This is followed by approximately 24 months of maturation in mediumtoasted French oak barrels and a final fining in the bottle for at least 12 months.