The best bunches from our vineyards, dried for 3 to 4 months, then pressed and fermented for about one month. When it comes to the Amarone, everything slows down, just like its ageing, in French oak barriques and tonneaux for 42 to 50 months, depending on the vintage. Then one year in the bottle.
As soon as you pour it, you realise it’s not an everyday wine. An intense ruby red glass with hints of garnet. Richness to the nose, ripe red plum, spices, dry fruits, cocoa. It might seem soft, but then it comes to the mouth, dry, warm, intense, with a vigorous character and an infinite finish. Try to resist it, if you can.