|Denomination||Amarone della Valpolicella Classico DOCG, Valpolicella Superiore DOC|
|Grape Variety||Corvina, Rondinella, Corvinone|
|Aromas||Fruity Aromas, Spiced Aromas, Vanilla|
|Ageing potential||Drink young|
Intense ruby colour. Ample and elegant bouquet of ripe fruit and spices, with a hint of vanilla and tobacco. Persistent and warm, enveloping and velvety taste.
Harvesting method: manual harvesting of selected bunches of grapes at the end of September. A part of the grapes is vinified immediately after harvesting, while the remainder is left to dry in the fruit cellar until November.
Vinification: The grapes are crushed and destemmed. Fermentation at a controlled temperature of 28°C. From the freshly vinified grapes we obtain a wine destined for the traditional technique of 'Ripasso' on the marcs of Amarone. The dried grapes are vinified in November and macerated for 20 days in contact for 20 days in contact with the skins. Assembly of the wine obtained from the dried grapes with the ripasso wine. Malolactic fermentation.
Ageing: maturation in Tonneaux and Large Barrels for 12 months. Refinement in bottles for 6 months before release.