The selection of the grapes, made in a single plot at 350 m. s.l.m. on the crest of the hill, it traces the indissoluble link between the soul of this mineral soil and the long evolution of its wine. After a long and constant confrontation between man and nature the maximum expression of Massimago has been reached. The verticality and the fullness and complexity of its line recall the purity of the traditional amarone. The best way to savor it is by sharing it with your closest friends.

Grape variety: Corvina, Corvinone e Rondinella

Vinification: Selective manual harvest. Back at the winery, the fruit is placed in shallow wooden trays and left to dry out for around 90 to 100 days in special drying chambers. During this storage period, close monitoring is necessary to ensure the right temperature and humidity level. Afterwards, the vinification process begins with a cold maceration ('cold soak') for five days to extract aromas and flavours. Fermentation lasts 30 to 40 days – again at cool temperatures. The wine subsequently spends 30 months in large oak casks and small French oak barrels in order to mature and undergo malolactic fermentation. It is then aged in bottle for a further 12 months before being released for sale.

Tasting notes: Deep purple, the nose is extremely intense with notes of mint, oriental spices and Mediterranean aromas. Deeply aromatic on the palate, hints of cherry and black pepper. Velvety texture, a lot of presence with a slightly salty finish.

Alcohol content: 16% vol.

Food pairing: meat dishes, grilled meats, Argentinian asado, Florentine steak, stews, game and mature blue cheeses.

Serving temperature: 16-18°C

Awards (year 2017): Wine Enthusiast 91/100, Wine Hunter Gold Medal, Decanter Bronze Medal, James Suckling 92/100

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