Amarone della Valpolicella

The grapes are picked and placed in crates, then left to dry for 3-4 months in well ventilated lofts. The must is fermented in controlled-temperature stainless steel-vats at 23-25°C, with 15-20 days’ maceration on the skins.

After fermentation, the wine matures for 18 months in French and Slavonian oak barrels.

Deep ruby red in colour. It has a heady and spicy nose, marked by a very sweet sensation of ripened fruit and enlivened by a slight citrus hint. On the palate the wine is rounded, mouth-filling and velvety, with a complex and elegant structure.

75 cl Bordeaux-style bottles.