This wine of great prestige is produced exclusively from hillside vineyards, whose best grapes after the harvest are left to dry in the fruit cellar. Before serving, it is aged for a long time in oak barrels and then bottled in underground cellars.

Grapes

Corvina, Corvinone, Rondinella and other indigenous or recommended grape varieties to complement.

Vineyard (geographical location and characteristics)

The vineyards are located in the north-western part of the hilly arc of the province of Verona, in the historic Valpolicella area. The average age is 20 years and reaches 35 years in some Corvine. The soils are red and brown on marls of Cretaceous age and red compact soils on Eocene limestone.

Harvest (timing and methods)

At the beginning of October, after slight over-ripening. Harvesting is by hand, selecting the best bunches for subsequent drying.

Vinification

After careful drying, in early February the grapes are destemmed and softly crushed; the must and marc ferment for a long time. Then, after some racking, the wine is transferred into special large oak barrels for ageing, which lasts over 3 years. A small part, about 15%, is matured in barriques: then joined to the wine in the large barrels, it will transmit its particular characteristic notes. Finally, the Amarone is bottled but put on the market 6-8 months later, when it has completed its ageing.

Amarone & Cuisine

Ruby red in colour with garnet tones. The nose shows tertiary notes of oak and walnut, followed by hints of blueberry and morello cherry. On the palate it is full with good structure and tannic finish; on the aftertaste memories of cherry and morello cherry emerge. Excellent with roasts and game, it is ideal with aged and/or spicy cheeses. We recommend uncorking a few hours earlier or ‘oxygenating’ with a decanter.

Serving temperature: 18-20°C

Alcohol content: 15.5% vol.