GRAPE VARIETIES

70% Corvina, 20% Corvinone, 10% Rondinella and Molinara.

 

REGION OF ORIGIN

The historically “classic” zone of the Valpolicella.

 

SOIL

The soil is a rich clay limestone with a good presence of rock and stone. This soil type gives the wine strong aromatics.

 

VINEYARDS

The vineyard is on a hillside at an altitude of 200 meters above sea-level and east facing. The vines have an average age of between 15 and 30 years. The vineyard yield is kept to a maximum of 8 tons per hectare.

 

VINTAGE

Vintage generally begins during the last ten days of September and continues through to the end of October.

 

FERMENTATION AND AGEING

To make Amarone only the least compact grape bunches with the best exposure to sunlight in the vineyard are selected. After picking the grapes are dried in small wooden crates until December.

During this time every berry looses about 40% of its weight due to the loss of water from dehydration, physical and chemical transformations in the grape also occur and contribute to the wine’s unique aromas and flavours. This Amarone is fermented in stainless steel tanks and is then left to age for 42 months in 3000 litre oak barrels.

 

TASTING NOTES

This wine has a wide array of aromas and flavours and also evokes the cherry that typically grows in our Marano Valley. The palate is opulent with a long persistent finish.

 

TECHNICAL PDF SHEET