Amarone della Valpolicella DOC
60% Corvina, 35% Rondinella, and 5% Molinara
Once harvested, the grapes are semi-dried on wooden racks and stored in well-ventilated rooms for approximately 120 days. Following vinification, the must is macerated on the skins for seven to eight days at a low temperature. After an arduous fermentation process, lasting four to six weeks, the wine is set to age in 792-gallon Slavonian, oak barrels for two years, then an additional six months in the bottle before being released.
Garnet with brilliant ruby reflections
Full, ample, and elegant; hints of wild berries, prune, chocolate, violet, licorice, and sweet tobacco scent
A velvety full-flavored wine: extremely rich, mouth filling, and persistent on the palate; shows cranberry, leather, cloves, round tannins, and sweet spices
Ossobuco, braised veal shanks with polenta or cheeses like Parmigiano Reggiano, Pecorino, Gouda or blue cheeses like Gorgonzola, Stilton or Roquefort