The unique feature of this wine lies in its method of production, whereby both “withering” and “Ripasso” techniques are used. The purpose of combining these techniques is to increase the body of the wine and the complexity of its bouquet. Intense ruby red colour with an extremely fruity aroma. A soft and velvety flavour with a strong hint of almonds. It is recommended that you open the bottle at least one hour before drinking and serve at a temperature of 18°C. The perfect accompaniment to red meat, grilled meat and mature cheese.
Corvina (50%), Corvinone (20%), Rondinella (20%) e Oseleta (10%)
The grapes are harvested in the last ten days of September. The finest and healthiest bunches are placed in trays, taking the utmost care not to damage the grapes. They are then moved to dedicated dry and well-ventilated fruit stores where they are left to wither during the autumn, losing up to 35% of their weight.
De-stalking and gentle pressing in November. First maceration lasting approx. 20 days during which time manual punching down and pumping over is carried out. Afterwards, the “Ripasso” technique is carried out, involving fermentation on intact Amarone grape skins for around 10 days between February and March. After being drawn off, the wine is transferred into casks where it is left to mature for around 18 months, after which it undergoes further ageing in the bottle.
The perfect accompaniment to red meat, grilled meat and mature cheese.