Questo vino
Vineyard and terroir
The fruit comes from the heart of Valpolicella, at the entrance to the Marano Valley. The vines were planted between 1980 and 2010.
Vinification
The grapes are harvested by hand in the second half of September and carefully selected. They are placed in crates and dried in an attic for about 120 days, although the duration varies by year, increasing their sugar concentration. After appassimento, the dried grapes ferment on their skins. The must is pumped over twice daily, with délestage midway through fermentation to extract colour and tannins.
Ageing
The wine spends one year in small wooden barrels followed by two years in large barrels.
Tasting profile
Elegant, with a fine structure and an expressive aroma.
Label / history
According to legend, Amarone originated when grapes intended for Recioto dried for too long and the wine was forgotten in the fermentation room. The sugar fermented away, creating a bitter rather than sweet wine; “amaro” means “bitter” in Italian.
