Classification: DOC (Denominazione di Origine Controllata)

Type: Dry Red Wine

Grapes: Corvina 30%, Corvinone 30%, Rondinella 20%, Oseleta 5%, Croatina 5%

Background information: Amarone is one of the wines most shaped by the hand of man. It is truly a work of art. The choice of the most appropriate vineyard, of the best clusters, the moment of harvest, the drying process and choice between natural or technology-assisted, the time on the drying mats,...and then the pressing, with or without the grape stalk, the grape blend, fermentation with natural or cultured yeasts, ...and then small or large barrels, three years' ageing or six or maybe nine... All factors that shape the character or create a picture that can be intriguing, or artistic, or banal. Thus, it is talent, dedication, or simply the sum of a man's abilities that bring forth the final result.

Wine profile: A deep ruby, with generous legs generated by its higher alcohols. On the nose, nuances of semi-dried grapes exhibit the impact of its elder brother, Recioto. Pungent balsam melds with dark cherry, dried plum, and wild red berry fruit, yielding at the close to spice essences, such as black pepper, mint, and bitter almond. On the palate, it is dense, mouthfilling, and multi-layered, ranging from fruit to grass to rose petals. Long lingering, lean and crisp, utterly distinctive.

Technical data: Selected from the oldest estate vineyards and those of other growers. The grapes that go to make Amarone are selected strictly in accord with the traditional requirement that the clusters possess all the qualities necessary for a natural drying, without dehumidifiers. They are pressed in January, and the must and skins remain in stainless steel tanks until fermentation begins, with no use of cultured yeasts or technical adjuvants, except metabisulphite to inhibit microbiological pathogens. Very few pumpovers and punchdowns, but wine contact with the skins for over two months. Drawn off into barrels and large Slavonian oak casks, as well as a few French barriques. From then on, the only operation that is carried out is topping up. Time then ever so slowly shapes the character of the wine.

Alcohol: 15,5% vol. - Total Acidity: 6,33
Dry extract: 31,0 gr/Hl - Ph 3,34

Serving suggestions: Aged cheeses, rabbit, poultry, and game, or simply sipped on its own at meal's end. Can be enjoyed even after being open for several days.