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Amarone Classico della Valpolicella DOCG
40% Corvinone, 35% Corvina, 20% Rondinella, 5% Oseleta.
Density of the plant
Last week of September, only for the best ripe and healthy bunches. Handpicking in small trays of 5 Kg.
Natural ventilation in the best airy rooms. Grapes are laid down in monolayer trays for the “Appassimento”. Normally it takes 100-120 days, depending on the vintage.
Grapes are destemmed, then gentle pressed, and put under cold maceration for 8-10 days. The process starts in January and it follows natural outdoor temperatures at this time of the year. Afterwards, temperature is increased to 24-26 ° C in order to help yeasts fermentation.
50 % of the wine is aged in new French oak barriques and 50% in big oak barrels, second passage. Then follows a refinement period in bottle of minimum 6 months.
Intense ruby red colour, with a violet edge. Scent: Warm, ethereal and spicy, with scents
of red berries and dried fruits.
Characterized by fruity notes and smooth tannin sensations, plenty of elegance along with fine spices.
Total dry extract