Amarone della Valpolicella Classico 2017

The fermentation process takes place usually takes place from the third week of September. The grapes are carefully selected and placed in wooden containers, which are taken to the drying room for natural drying, which takes place without the use of machinery, for a duration of 90/120 days. Once a sugar concentration of 25-26° babo has been reached, the grapes are destemmed and pressed. Fermentation lasts between 35 and 45 days, during which daily pumping over and delestage are carried out. After racking, the Amarone will remain in steel for approximately 15 days before moving on to refinement in wood, which takes place in lightly toasted Slavonian oak barrels, with a capacity of 1015hl, for a duration of 60 months. It rests in the bottle for 6 months before being put on the market.

Deep ruby ​​red. Intense and complex immediately on the nose, of red fruit and spices. Monumental in the mouth, acidity, flavor and warmth in concert; red fruit jam, spices and toasting. Drink dynamic.

Braised meats, roasts and game, but also spicy and mature cheeses, jams and mustards.