Hints of berries and raisins. Fruity, soft and persistent taste.
Roasts, boiled meats and aged cheeses.
Harvest: Second week of September. The grapes, selected and harvested by hand, are then de-stemmed and crushed. The maceration lasts about 10 days in stainless steel tanks.
Vinification: Soft pressing and stored on selected yeasts in stainless steel tanks until the month of January. Valpolicella is re-passed (”ripassato”) onto the Amarone pomace and remains there for 10-15 days.
Aging: in 60 gallon and 150 gallon oak barrels (24 months). 18 months in new barrels and it is followed by a further 6 months in bottle.