Notes:

Amarone della Valpolicella is the unquestioned king of the wines of Verona. It is obtained by the ancient Recioto which has become by chance dry, bitter; therefore since the beginning of the 20th century it has been called "Amarone", from the adjective "amaro" that means "bitter". The unique and unmistakable feature of this wine is its production by original grapes of Valpolicella, which are considered a great wealth for this country: Corvina, Rondinella and Molinara. Another unique characteristic of this wine is the process of vinification: grapes are dried till February - March; it is a good example of dry red wine refined in wooden barrels. Amarone is a wine of some importance, since it is the product of excellent and exclusive climate, vines and special techniques. Properly preserved at a steady temperature of 14°-15°C, laid down, in the dark, this wine can keep its characteristics for 15-20 years. Colour: dense and deep garnet red. Aethereal, rich and concentrated bouquet with vanilla scent that reminds of dried fruit. Persistent, soft, creamy flavour with scent of nuts. It is served at 18°-19°C in very big glasses, "ballon" (you should uncork the bottle at least 2 hours before drinking).

Notes:

Amarone il Fornetto comes from a grape selection of a terraced vineyard, which is particularly well exposed; the soil is well drained. The environment represents the perfect micro-climate for viticulture. This wine expresses the synthesis between the potentialities of this territory and a deep love for our job, which is strictly bound to unpredictable nature occurrences. Extraordinary vintages make us forget the difficulties and efforts we have to deal with in order to uncork at last this bottle. This wine has been produced only in three extraordinary vintages so far: '93 and '95 and '97, whereas '00 is being refined in barriques. Vinification: end of february crushing of the grapes without de-stalking; fermentation temperature 12°-23°. Maceration time: 30 days (of which 15 of cold maceration). Hand pressing: twice a day. Transfer into barells: end of may. Complete malolactic fermentation. Refined in new French oak barriques, Allier and Never, for 36 months. Refined in bottles for 12 months. Properly preserved at a steady temperature of 14°-15°C, laid down, in the dark, this wine can keep its characteristics for 15-20 years. Dense and deep garnet red. Aethereal, rich and concentrated bouquet with vanilla scent that reminds of dried fruit. Powerful and almost explosive flavour with scent of dried grapes, strong though soft. It is served at 18°-19°C in very big glasses, "ballon" (you should uncork the bottle at lest 2 hours before drinking).

Notes:

A red wine of some importance. It is full bodied, intense and elegant. The name Amarone comes from the eighteenth century when the producer had to identify wines made from dried grapes like Recioto but with completely different organoleptic characteristics. This wine is traditionally drunk with game, grilled meats, stews and well matured cheeses. As the grapes are allowed to dry partially before fermenting, Amarone has a distinctive flavour which can even accompany original and exotic sweet and sour dishes. It is therefore also perfectly suited for drinking with Asian and middle-east dishes. Serve at 16°C and open the bottle an hour before drinking.

Notes:

Deep red colour with grainy tinges typical of a greatly aged wine. Bouquet: carefully dosed hints of chocolate and vanilla from the wood, stronger fruity aroma. Flavour: Well-bodied but pleasantly harmonic with hints of cherry, cinnamon and tobacco. Accompaniments and preservation: Traditional accompaniments are game dishes, barbecued meats and seasoned cheeses. The wine should be left to breathe for at least one hour before drinking at room temperature. Store in a cool dry place.

Notes:

Following harvest in October, the grapes were dried in ventilated and dehumidified lofts to prevent Botrytis. After 3 months, the grapes were pressed and transferred into stainless steel tanks where fermentation and maceration took 30-35 days followed by the malolactic fermentation. Aging took place over a 3 year period in 60hl oak casks and barriques. The wine was bottled in November of the fourth year and stayed in the bottle for 6 months prior to release. Garret red. Intense and ethereal, with hints of spice. The wine is soft, dry, solid and robust