Production process: The ripest bunches with the best exposure to sunlight are picked by hand between the end of September and the beginning of October. They are then carefully laid out in shallow crates, which are left in the drying lofts under controlled conditions of temperature and humidity until January. During this phase, grapes lose around 40% of their moisture and their sugars become considerably more concentrated. Following a further selection of just the healthiest bunches, the grapes are then pressed. The fermentation, which is very slow because of the low temperatures at which it takes place, lasts around 40 days. The wine begins its maturation for two years in barriques and tonneaux. After bottling, the Amarone is then kept for at least a further six months before being released.
Tasting notes: It displays an intense ruby red color and, on the nose, sweet fruity notes – redcurrants, blueberries and cherries – as well as a characteristic hint of vanilla from the oak. It is particularly majestic on the palate: its soft, warming sensations are counterpointed by good acidity and excellent tannins that give gratifying balance. This is an elegant wine, but one of enviable and noteworthy structure
Duty Free and Export Only Sales