Amarone of best cultivation, structured, complex, which holds the position of the important wine, an industriousness that is demanded by its history. Excellent for dishes based on red meat, ripened cheese, or even better for meditation.
Valpolicella classica, Verona.
Corvina and Corvinone 60%, Rondinella 30%, Croatina-Sangiovese 10%.
Clayey-calcareaous of morainic origin.
Closely traditional, classical grapes, removal of grape stalks, fermentation in cement tanks for about 60 days, without any temperature control, repassing of the must over the grape dregs, alternate delestages during the main part of the transformation sugar/alcohol.
Maturation in wood for at least 36 months in barrels of durmast from Slavonia of 350 l.
Ruby red with lilaceous reflections, intense, persistent. Encircling, in continuous olfactory evolution. Fragrance that reminds of red fruits, cherry jam, fruits of the brushwood, united with spices like cacao, cinnamon, black pepper. Complexity whose fragrance is confirmed in the mouth; velvety with a very persistent aftertaste, classical for a great Amarone.