Harvested in September and October, with hand-selection of the best quality grapes which are put on trays in a drying loft until December, at 18°C and 70% humidity.
Destemming and pressing of the grapes, then inoculation with cultured yeasts. Fermentation with maceration in steel for 30 days at 18o C, with daily pumpovers and delestage followed by 24 months in barriques and 6 months in bottle.
24 months in French barriques and 6 months in bottle
Dark, garnet-edged ruby; scents of wild cherry, dried rose petals, and cocoa powder; well balanced, with supple tannins. Two years of aging in French barrique have helped to craft a layered, complex Amarone with syrupy richness in the mouth, sweet smoke overtones and aromas of bacon, cola, leather and dried fruit.