Amarone della Valpolicella

Vinification

Destemmed and gently pneumatic pressed. Fermentation from 12° to 23° C, 30 days slow maceration of which 12 at cold temperature. Manual punching down 3 times a day. Full malolactic fermentation.

Maturation

24 months barrels aging followed by 6 months in bottle.

Tasting note

Ruby red, dense and compact. Intense and persistent on the nose with floral and fruity aromas of sour cherries in alcohol and dried prunes. Wide range of sweet spices. On the palate it denotes structure and decisive smoothness as well as a velvety tannicity.

Formats and packs

Sizes and special packaging 75 cl Burgundy-style bottles