Vineyards Location: the Valpolicella DOC area. Altitude: 150-350 metres a.s.l.
Soil type: varied, silt-clay, partly calcareous and partly on Eocene marls. Grass sward between vines. Training system: Pergoletta Doppia.
Age of vines in production: 15-25 years. Buds per vine: 18.
Density: 3,300-3,500 per hectare. Yield per hectare: 44 hl.
Harvest: in the first ten days of October exclusively by hand. Appassimento (drying) in stores for 120 days.
Vinification: destemmed and gentle pneumatic pressed in the beginning of February. Fermentation at a temperature from 12 to 23 °C. Slow maceration for 30 days (of which 12 a cold). Manual punching down of cap 3 times a day. Full malolactic fermentation. Aging in wood then in bottle.
Colour: ruby red, dense and compact.
Perfume: big intensity and persistence, ethereal, fruity with hints of cherries and dried prunes, dried flowers, sweet spiced.
Flavour: full-bodied and determinate smooth, counterpoint of velvety tannins
Amarone della Valpolicella DOCG
A ripw, flavourful red with dried berry, raspberry and dark chocolate aromas and flavors.
Medium to full body. Flavorful finish. Drink to hols.