Grape varieties: Corvina, Corvinone and Rondinella.
Production area: high hills in the Valpolicella Classico production area between 300 and 500 m. a.s.l.
Soil composition: calcareous deposits on volcanic rocks.
Growing systems: traditional “pergola veronese” on stone wall terraces called “marogne”.
Vinification: after a careful selection in the vineyard, the grapes are put in trays and left to dry in our drying loft called “fruttaio”, located next to the winery. This “appassimento” process is very slow, in order to support the concentration of sugar, structure and aromas. In the first months of the year following the harvest, the grapes are gently pressed and then a long and slow fermentation in contact with the skins takes place. After this, the wine is aged for a long time in big barrels and tonneaux until bottling. It is released to the market after at least four years.
Food pairings: Amarone is the perfect companion to refined dishes like braised meet and game, but it is also perfect as a “meditation wine” for people who enjoy spending time with an unforgettable tasting experience.
Service temperature: 14-16 °C.