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” in local dialect.
Vinification: the fresh Valpolicella wine, is poured over the Amarone pomace that, being still full of un-fermented sugars and aromatic compounds, start a second fermentation. Then punching down the cap and some “délestage” are done until the complete depletion of the sugar content, making the wine rich in structure and sweet tannins. The ageing occurs in oak barrels.
Food pairings: it is an elegant companion for tasty first courses such as pasta with “bolognese” sauce, red meat and aged cheese.
Service temperature: 14-16 °C.