Area of cultivation: Vineyards sited on the hillsides of designated Valpolicella Classico area, more specifically in the localities of Negrar, Marano and San Pietro in Cariano.
Harvest carefully selected for the process of drying that lasts on average three months.
Pressing and fermentation: A gentle crushing, followed by a steeping on the skins and a slow fermentation in stainless steel tanks for 40 - 60 days.
Aging: In 7 and 23 Hl barrels made of Slovenian oak for 18 months and it continues in stainless steel tanks for 18 months. Aging in the bottle varies from 6 to 12 months.
Corvina 65% - Rondinella 20% - Molinara 10% - other types 5%.
Intense ruby red
Fruit notes of wild blackberry, then floral notes and spice notes of coffee and chocolate
Expressive and soft on the palate with a tingling acidity
Roasts, meats grilled over an open fire, game and strong cheeses.Format
: 0,75Alcohol Content
: 15% vol.
: AMARONE DELLA VALPOLICELLA CLASSICO