Amarone della Valpolicella Classico

Intense red-garnet colour accompanies ripe fruit and spice in a full-bodied Amarone. Corvina, Corvinone and Rondinella come from rocky hillsides around Fumane and San Pietro in Cariano. Grapes are selected by hand. Fermentation takes place in conical stainless-steel tanks at a controlled temperature with daily pigeage, followed by several months in wooden barrels and further bottle ageing. Alcohol is sixteen percent.

Forest floor, dried dark fruit, cedar and smoke accompany dried black cherry, baked plum, ground pepper and clove. Firm and full-bodied, the red carries solid, fine-grained tannins. Raisined fruit, cherry, vanilla and spice also appear within a warm, velvety profile. The blend is seventy-five percent Corvina, twenty percent Rondinella and five percent Molinara. The finish is persistent.

Kirsch and prune sit with aromatic tobacco, leather, graphite and dark-chocolate notes. The tannins are compact, and the finish is long and smoky. Cooked fruit and spice accompany a velvety texture and full body. The process begins with selected harvested grapes, followed by drying, destemming and crushing before a slow fermentation and subsequent cellar maturation.