About this wine
Vineyard and terroir
The grapes are selected and picked by hand.
Vinification
After harvest the ripe grapes are dried for 3 to 4 months in special temperature-controlled rooms. Moisture evaporates from the berries and the sugar becomes highly concentrated. The thick must pressed from the dried grapes ferments slowly for 15 to 20 days in steel vats. Malolactic fermentation follows.
Ageing
After malolactic fermentation the wine is aged in oak barrels for 12–18 months. In the cellar it should be stored at a controlled temperature, horizontally and away from light; kept this way it retains its aroma, flavour and overall character for 8–12 years.
Tasting profile
A savoury hint of bitterness is characteristic of Amarone.
Label / history
The name Amarone comes from the Italian "amaro", meaning "bitter", a reference to the wine's savoury bitter hint.
