About this wine
Grapes
Corvina and Corvinone together account for 70% of the blend; Rondinella, Oseleta and Dindarella make up the remaining 30%.
Vinification
The grapes are harvested by hand and dried for around four months in well-ventilated rooms. Fermentation begins after they have lost up to 50% of their weight and much of their moisture, while retaining their aroma and sweetness. Five kilograms of fresh grapes are required to produce one litre of Amarone.
Ageing
The wine matures for 30 months: 70% in Slavonian oak barrels and 30% in French barriques. It then rests for a further eight months in the winery’s cellars after bottling.
Serving and pairing
Uncork one hour before serving.
Label / history
The wine takes its name from the vineyard in which its grapes are grown.
