Amarone della Valpolicella

Tasting Notes

Grape Processing: After careful selection in the vineyard, the grapes are placed in a drying room for natural over-ripening, resulting in a 35 to 40% weight loss (average drying time 110 days). Vinification: Soft pressing in the first half of January, red vinification using the submerged cap method with periodic daily pumping over at a controlled temperature (20-22°C). Maceration lasts approximately 25 days. Maturation: Very slow fermentation and aging for 36 months. Bottling in a sterile line, vacuum-sealed. Aging in bottle: approximately 6 months.