San Pietro in Cariano – Verona, Typical Area of Amarone della Valpolicella.
Hillside vineyards 150-200 mt high, situated in the classic area of Valpolicella Typical calcareous soil.
Double Pergola Veronese.
50% Corvina Veronese, 30% Corvinone, 20% Rondinella.
Manually, in September.
Clusters are laid on dedicated grid called “arele”, placed in very well-aired chambers under controlled temperature, known as “fruttai”. The withering process lasts about 100 days.
A process lasting 20/30 days. The grape berries undergo a maceration under controlled temperature, starting slowly the fermentation process. The fermentation takes place in January/February.
The fermentation takes place in January/February. After racking, the wine is kept in steel tanks with temperatures between 18° and 20°, and there the malolactic fermentation takes place.
Ageing in steel tanks for 12 months, maturation in oak barrels for 40 months followed by a 8 months bottle refinement.
Intense, impenetrable ruby red colour with garnet hues. Wide, intense and complex bouquet with notes of cherry, blueberry, black cherry in spirit. Floral scents of dried flowers and anise, spicy finish of vanilla, cloves, black pepper. Perception of roasted coffee, tobacco, liquorice, leather. On the palate is intense, warm, great structured and with long lasting finish.
Particularly good with red meat, game meat and mature cheese.