Aromas of ripe, dark-berried fruit and sweet spice.
| Appellation | Amarone della Valpolicella |
| Vinification | Made from 100% dried grapes that have been raisened in old drying rooms of Pojega for 3-5 months. Alcoholic fermentation in stainless steel of the destemmed grapes, around one month at 25°C – 30°C followed by malolactic fermentation in oak barrels. |
| Élevage | 12 months in 2.25 hl oak barrels and 24 months in 25 hl oak barrels |
| Vineyard Soil | Clay and sandy soil with limestone deposits. |
| Harvest | By hand with a strict selection of the more mature and loosely packed bunches of grapes |
| Tasting Notes | Aromas of ripe, dark-berried fruit and sweet spice. The texture is rich and smooth with abundant, ripe fruit supported by oak. |
Aromas of ripe, dark-berried fruit and sweet spice. The texture is rich and smooth with abundant, ripe fruit supported by oak. Vineyard sources: Calcarole, Pojega, Rovereti (Negrar commune). Aged 12 months in 2.25 hl barrels, 24 months in 25 hl barrels. Drying: 3-5 months in drying rooms. Production area: 15 hectares. Production: 50,000 bottles.
