Amarone della Valpolicella

  • Classification
  • Grape Varieties
    Corvina, Rondinella and Molinara
  • Harvest
    Half october
  • Vinification
    After the harvest the grapes are seleted and the healthiest, ripes fruit is placed in wooden cases in a wll-ventilated room to aisin for 3-4 months.After this period the grapes are pressed, left on the skins for 15-20 days at the temperature of 23-25°C and fermented till they become a delicious Amaone wine
  • Maturation
    Aged for 24 months in Slavonian and French barrels
Tasting notes
  • Colour
    Red. Deep ruby red
  • Bouquet
    Elegant, warm, spicy, with hints of black cherry, dried fruit, and prunes
  • Taste
    Palate, round, velvety and smooth
  • Pairing
    Roasted meat, grilled meat and mature ceeses