AMARONE DELLA VALPOLICELLA
Denominazione di origine controllata e garantita
AREA OF PRODUCTION
Vineyards in the heart of the Valpolicella area, around the villages of Marano, Negrar, Fumane, Sant’Ambrogio and San Pietro In Cariano
The grapes are pressed, with very low yelds in terms of wine, after 120 days of traditional drying in special rooms (fruttai), causing the sugars in the grapes to become more concentrated. The must ferments slowly for 18-20 days in contact with the skins at controlled temperature of 24°-28°. It matures in large traditional Slavonian oak casks for 24 months prior to a further period of bottle-ageing
A wine of great structure that is rich, rounded and velvety; it displays a highly appealing full, fruity style, intermingled with refined spicy sensations.