The history of this wine dates back to antiquity, and therefore this truly rich and intense red deserves considerable respect. The secret of Amarone lies in its power, tamed by balance. Amarone results from an alchemy of environment and know-how, and from the respect of this wine’s need of time.
Production area: On the high hills of Marano di Valpolicella between 300 and 500 m. a.s.l. Grape varieties: Corvina, Corvinone, Rondinella. Soil composition: calcareous deposits on volcanic rocks. Growing systems: Pergola veronese on traditional walled stone terraces, called “marogne” in local dialect. Harvest: Manual from mid September.
Vinification: After a careful selection in the vineyard, the grapes are put in trays and left to dry in well aired rooms called fruttai, in order to support the concentration of sugar, structure and aromas. In the first months of the year, grapes are gently pressed and a long and slow fermentation in contact with the skins takes place. After this, the wine is aged in big barrels before bottling. Sensory profile: Intense ruby red color. On the nose it is complex, with scents of mature red fruit and spices. On the palate it is round, with a good structure, still rich in acidity and with sweet tannins, making the wine extremely pleasant. Food pairings: It is perfect with autumn and winter dishes, like braised, stewed and roast meats. It also goes well with cold cuts, seasoned cheeses and local dishes like pasta with beans or risotto all’Amarone. Service temperature: 18 – 20° C.