Amarone Classico della Valpolicella DOCG. 40% Corvina, 30% Corvinone, 25% Rondinella, 5% Molinara. Vinification is carried out in the traditional way, with manual harvesting of the grapes, dried in crates for about 4 months. Maceration and cold alcoholic fermentation last 20 days, then alcoholic fermentation continues for another 30 days. Aging takes place in 500-liter French and American oak tonneaux for at least 30 months. The color is intense ruby red with garnet reflections. On the nose it is broad with notes of berries, cherry jam, dried plums and balsamic notes of remarkable persistence. On the palate it is majestic but not imposing, with fragrant aromatic notes and a spicy aftertaste. Recommended pairing with meat first courses or risottos, red meats, roasts, game, braised dishes and blue cheeses or well-aged cheeses. Recommended serving temperature: 18-20° C.
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Amarone Classico della Valpolicella DOCG. 40% Corvina, 30% Corvinone, 25% Rondinella, 5% Molinara. Vinification is carried out in the traditional way, with manual harvesting of the grapes, dried in crates for about 4 months. Maceration and cold alcoholic fermentation last 20 days, then alcoholic fermentation continues for another 30 days. Aging takes place in 500-liter French and American oak tonneaux for at least 30 months. The color is intense ruby red with garnet reflections. On the nose it is broad with notes of berries, cherry jam, dried plums and balsamic notes of remarkable persistence. On the palate it is majestic but not imposing, with fragrant aromatic notes and a spicy aftertaste. Recommended pairing with meat first courses or risottos, red meats, roasts, game, braised dishes and blue cheeses or well-aged cheeses. Recommended serving temperature: 18-20° C.
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