Amarone Della Valpolicella Classico

Manual selection harvesting of the best bunches (early October) which are placed to dry in small crates for a period of 3-4 months. In these 3-4 months there is a grape weight loss equal to 40-45% of the weight. Then in January red winemaking takes place. Fermentation-maceration around 30-40 days in stainless steel tanks. This is followed by aging in oak barrels of 500 liters (barrels) for a period of 24-28 months and in bottle for about 12 months before being put on the market. The color is intense ruby red with garnet lot. The body is Intense with notes of dried fruit with hints of plum, cherry and cherry. Evident notes of licorice and pepper. Full-bodied, round, warm with soft tannins and elegant.