About this wine
Vinification
The grapes are harvested by hand and then dried to concentrate their residual sugars and aromatic compounds. Drying usually lasts 120 days and reduces the grapes' weight by 35–40%. When drying is complete, usually in late January or early February, the grapes are crushed and fermented at a low temperature for up to 50 days.
Ageing
The wine is transferred to small barrels holding between 20 and 50 hectolitres and aged for 2 years. Under the right conditions it can be stored for at least 10–12 years.
Tasting profile
Full-bodied, with a velvety palate, notes of red fruit and the complex structure of a classic Amarone.
Serving and pairing
Open 1–2 hours before serving, preferably decanting, so the wine can open up and show its full character.
