VARIETY – Corvina, Corvinone 60%, Rondinella 30%, Croatina-Sangiovese 10%
GROUND – Cay and calcareous of morenic origin.
HARVEST – Picked up at the end of September.
DRYING – Traditional with fans for just 100 to 120 days.
VINIFICATION – Cosely traditional, classical grapes, removal of grape stalks, fermentation in cement tanks for about 60 days, without any temperature control, repassing of the must over the grape dregs, alternate delestages during the main part of the transformation sugar/alcohol.
REFINEMENT – STORE – Maturation in wood for at least 50 months in barrels of durmast from Slavonia of 350 litres.
COLOUR – Ruby red with lilaceous reflections, intense, persistent.
SCENT – Fragrance that reminds of red fruits, cherry jam, fruits of the brushwood, united with spices like cacao, cinnamon, black pepper.
TASTE – Complexity whose fragrance is confirmed in the mouth; velvety with a very
persistent aftertaste, classical for a great Amarone.
SERVE – 16 to 18 ° C.
ALCOHOLIC DEGREE – 16%
FOOD AND WINE PAIRINGS – Excellent for dishes based on red meat, ripened cheese, or even better for meditation.