Amarone della Valpolicella Classico Riserva DOC 2009

De Buris comes from a clayey and calcareous soil, of medium texture with medium structure and Ph 7.5. Poor soil, rich in calcium and potassium. Manual selection of the best bunches starting from September 10th, placed in small 7 kg boxes and then spread individually on bamboo racks for drying. The grapes are left to dry for 110 days in the dedicated fruit room, where a ventilation system maintains a constant air flow and low percentage of humidity. After a further sorting of the grapes at the end of drying, the pressing is carried out in January, followed by a short cryomaceration for approximately 10 days. Fermentation takes place slowly for 30 days in oak vats, with the exclusive use of Native yeasts. Malolactic fermentation is carried out once during the first year of aging in Slavonian oak barrels. The wine continues to refine for 5 years in the 15/30hl oak barrels of the ancient cellar of Villa De Buris, where it continues to rest in the bottle.

Ruby red colour, lively and deep; the nose is tense and very fine, with aromas of black cherries and dark cherries, which evolve from spices to cocoa bean. The sip is dynamic, finely velvety and with a beautiful verticality. Despite the important consistency it does not suffer from heaviness, and the drink remains harmonious, suspended, closing in an interminable finish.

Roasts, stews, braised meats, game and very tasty cheeses.