Amarone della Valpolicella made in a small parcel of vineyard at 100 m a.s.l. characterized by a high clay content. The best Amarone wines are famous for their intensely concentrated flavours of red berries and spices, high alcohol and medium to high tannins, and this wine is no exception.

Grape variety: Corvina, Croatina, Corvinone, Teroldego, Rondinella

Vinification: It is produced using the passito method: grapes are picked by hand early, when they still have high levels of natural acidity. Then, they are dried indoors, in fruttaio, for ninety days to concentrate sugars and flavours. The partially dried grapes are softly crushed and left to macerate for five days, followed by fermentation in stainless steel tanks. After the fermentation is finished, the wine ages for six months – again in stainless steel tanks to amplify its fruity flavours. Next, it is transferred to age in a cold cellar for two years in a 20 hl French oak barrel and for 12 months in the bottle.

Tasting notes: Amarone della valpolicella is an extremely elegant wine. It is very reminiscent of the aromas of ripe red fruit, in the mouth it is an explosion of taste but remains dry and fresh. It is easy to find a match with food, it is not a too structured wine, its drinkability is surprising.

Food pairing: duck breast cooked at low temperature with black cherry compote, licorice and coffee mousse. Or...“A romantic dinner by candlelight, red lipstick, red dress, pepper scattered on the table”

Alcohol content: 16% vol.

Serving temperature: 16-18°C

Awards (vintage 2015): Decanter World Wine Awards Bronze Medal, Mundus Vini Silver Medal

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