About this wine
Vineyard and terroir
The fruit comes from vineyards on the southeastern hills of Negrar, at 200–250 metres above sea level, and from the estate’s Mazzurega vineyard. The local microclimate contributes to the wine’s character.
Vinification
The grapes are left to dry from September until late January or early February. Fruit from Mazzurega is picked at the beginning of October. After vinification, the wine is stabilized by decanting and bottled without filtration.
Ageing
The wine matures for two years in new French Allier oak barrels, followed by eight months in bottle.
Vintage notes
In 2006, rain early in the season provided the vines with ample water reserves. A hot summer supported healthy ripening. High sugar levels and moderate yields produced a balance of aroma and flavour comparable to historic Valpolicella vintages.
Label / history
The name “Amarone” was adopted at the beginning of the 20th century and derives from the Italian adjective amaro, meaning “bitter.”
