HARVEST: Harvest usually begins the first week of October. We manually collection select the finest and most sun exposed grapes, to ensure highest standards and optimum maturity. The grapes are placed in wooden crates and are naturally air dried for 90-100 days. Weekly checks are carried out to ensure a smooth drying process.
VINIFICATION: Grape pressad are carried out in January and the fermentation lasts about 20 days in stainless steel tanks.
AGING: The wine is aged for 48 months in French or Slavonia oak barrels. And then continues to age in bottle.
FEATURES: Clear, intense, glossy ruby red verging on garnet. On the nose it is intense, complex and spicy with evolving aromas thanks to oxygen exposure. In the mouth the wine is dry, warm, fresh, with fruity notes and tannic. This is a great, robust yet balanced wine, intense and persistent in taste.
FOOD PAIRINGS: This remarkable red wine pairs well with braised and roast meat, stews and game. Strong very ripe cheeses and traditional italian dishes as "pasta and beans" and risotto with Amarone. A great way to appreciate "Amarone della Valpolicella" is after dinner, alone, sipping it slowly.