Grapes: Corvina, Rondinella, Molinara
Growing area: The vineyards are located in the Valpolicella DOC zone, particularly in the area of Val di Mezzane, Illasi, and Cazzano di Tramigna; the vines are planted in limestone soils, at elevations of 150-200 metres.
Training system: Traditional pergola veronese. Cluster thinning practised.
Harvest time: Hand picked, with careful quality-selection of the fruit, at the beginning of October. Only high-quality, perfectly-ripe clusters are selected.
Winemaking and maturation: The hand-picked clusters dry in special rooms under controlled temperatures for at least 3 months. The de-stemmed grapes are pressed, yeast is added, and the must remains in small tanks to ferment at low temperatures (10-14°C); the fermentation continues slowly for 25-30 days. When it is 2/3 complete, if the sensory characteristics are suitable, the partially-fermented must is drawn off and finishes its fermentation in steel tanks at 20°C. The Amarone is then racked and put into in barriques for at least 24 months to mature, before ageing a further 12 months in the bottle.
Appearance: Deep ruby red with garnet highlights.
Bouquet: Intense fruit with hints of cherry, black cherry, wild berry fruit, vanilla, raisins, and tropical fruit.
Palate: Full-bodied, warm, smooth, with well-balanced, velvety tannins and an impressively lengthy development.
Serving suggestions: Perfect for red meat, all types of game and ripe cheeses; enjoyable also as an after-dinner or conversational wine.
Best enjoyed at: 18/20°C in a large, red-wine crystal stemware. The wine is best decanted some hours before serving, to rid it of oxidative notes and to open up the bouquet.