The Amarone is a small jewel in our product line, made from outstanding corvina, rondinella and sangiovese grapes of the Valpolicella Classico zone, in the communes of Sant’Ambrogio, Negrar, Pedemonte, Fumane, San Pietro in Cariano and Marano.
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After being picked into small, 2.5 kg trays, the grapes are cleaned and placed on drying mats for 4 months in dry, well-ventilated rooms. In January they are finally crushed, then very slowly fermented on the skins; the wine goes into 300-litre French barrels and Slavonian oak barrels for maturation, followed by a year’s ageing in bottle before release. A wine of superb richness and majestic flavours. The exceptional balance of all its components makes it ideal for lengthy cellaring.
Growing Area and Vineyard Profile: The Classico area of the Sant’Ambrogio commune hills. Vineyard aspect: Southeast
Average altitude: 250/300 metres
Soils profile: Predominantly clay-shale and chalk
Training System and Planting Density: Guyot and pergola trentina, with about 3,000 vines/hectare.
Average age of producing vines: 24 years
Number of buds: 16
Yield per hectare: 100 quintals
Harvest Period and Method: Mid third of October. Manual harvesting
Wine Production: After being picked and carefully graded, the grape clusters are placed in shallow wood trays for about 5 months, leaving space for air circulation around the bunches. After fermentation on the skins, the wine is divided into 300-litre French oak barrels and Slavonian oak cases for maturation of about two and a half years, followed by a year’s ageing in bottle before release.
Service: When and How Serve at cool room temperature, uncorking the bottle at least one hour beforehand.
Serving Suggestions: The perfect wine for all roasts and game, as well as for aged cheeses.