AMARONE DELLA VALPOLICELLA DOCG

vinification and ageingThe grapes for this wine are semi-dried on trays, in well-ventilated rooms, for about 120 days. The must is macerated on the skins for seven to eight days and vinification ensues at a low temperature. Fermentation is long and slow, lasting from four to six weeks. The wine then matures in 30-hectoliter (792 gallons) Slavonian oak barrels for two years, and for a further six months in bottle before being released onto the market.

colourGarnet-red with brilliant ruby reflections.

bouquetBroad and nuanced, with scents of wild berries.

flavourMajestic and velvety, with richly fruity dried grape tones.

food matchesA wine for accompanying refined dishes (especially prime cuts of meat) and very mature cheeses. It can also be enjoyed on its own at the end of a meal.