The robust structure, the pronounced acidity and the high concentration of alcohol, glycerine and polyphenol make Amarone wine particularly suitable for long aging.

Vinification

The fully ripe grapes are harvested by hand, placed in wooden trays and dried for few months in special drying lofts.

Aging

After the natural drying process, in late January the grapes are destemmed and pressed. The resulting must and pomace are subjected to a slow fermentation in stainless steel barrels. After various processing stages, the wine ages for several months in small/ medium-sized barrels and there after refines in bottle.

Organoleptic profile

The colour gains a garnet-red hue, while at the nose is intense and complex with scents of cherry and morello cherry, plum compote, coffee, cocoa, nutmeg and an elegant balsamic note. On the palate is consistent with the aromas.