“Il Velluto” Amarone Classico della Valpolicella Riserva DOCG 1990

The bunches left to dry naturally in the fruit room, from early October to the third ten days of January, are periodically checked and, at the end of the process, have a drop in volume of approximately 30%, appearing extremely healthy and free of mold or rot. Pressing and destemming of the grapes and subsequent fermentation in steel, with maceration for approximately 60 days and numerous pumping over of the musts. Subsequent natural malolactic fermentation in steel completed at the beginning of summer. From June the wine is placed in 25 hl Slavonian oak barrels, and there it spends a period of refinement of approximately 8 years, before being destined for the preparatory phases of bottling and its marketing.

A ruby ​​red wine with an ethereal aroma and the delicate scent of cherry liqueur, raspberry jam, violets, liquorice, tamarind in its evolved phase, undergrowth and spices.

Risotto with Amarone, game and long-matured cheeses.