Deep ruby red in colour with garnet reflections. On the nose, hints of ripe cherry, blackberry, tobacco, vanilla and liquorice. The palate is warm and enveloping — ripe red fruits, spices, elegant tannins and a long, satisfying finish.
Best served at 16–18 °C.
Corvina - Corvinone - Rondinella - Molinara
15,5%
0.75 - 1.5 - 3 - 5 L
Amarone Classico DOCG 2017
Verona TOP 100: 88 punti
Falstaff: 92 punti
Prosit: 1 prosit
Vini buoni d’Italia: 4 stelle
Winehunter: Bollino rosso
The grapes are harvested and carefully selected by hand in late September and early October.
They are placed in wooden or plastic trays and transferred to dedicated drying lofts, where ventilation, humidity and temperature are carefully controlled. There they rest until January or February — a slow, unhurried process that is fundamental to what Amarone becomes.
Over the course of this appassimento — approximately 100 days — the bunches gradually dehydrate, losing around 30–40% of their original weight. It is during this time that the grape’s most precious compounds — sugars, polyphenols, aromas — quietly concentrate.
Destemming and crushing take place in January. The wine then ferments in temperature-controlled stainless steel tanks at around 25°C, with a slow skin maceration and daily pump-overs lasting approximately 20 days.
At the end of fermentation, the wine is transferred to large Slovenian oak barrels, where it rests for a minimum of 36 months. It then spends a further 6 months in bottle before release.
