“One wine that shines particularly bright in the Veneto is the mighty Amarone, where “it is king,” made from only the best varietals in the region.” ~ Robert Parker.

To create this Amarone, the grapes are left wither from the end of September to the end of January. Crush happens in January with soft destemming and a slow fermentation and maceration for 35 days. The traditional “Ripasso” technique uses part of the best Valpolicella which is then fermented a second time using Amarone marc to increase the alcohol content and give the wine more color, extracts and aromas.

Ruby red in color with light violet hues, it has a fresh and floral bouquet characterized by hints of fruits of the forest. A well-balanced and dry flavor. It is recommended that you open the bottle at least one hour before drinking and serve at a temperature of 18°C.

De-stalking and gentle pressing. First maceration lasting approx. 15 days during which time manual punching down and pumping over is carried out. Afterwards, the “Ripasso” technique is used, involving fermentation on intact Amarone grape skins for around 10 days between February and March. After being drawn off, the wine is transferred into casks where it is left to mature for around 12 months, after which it undergoes further aging in the bottle. Take a trip to Veneto with this wine. A taste of Verona and Venice, perfect for winter warming and fireside sipping, this Amarone will transport you.

Tasting Notes: 60% Corvina, 20% Corvinone, 15% Rondinella, 5% Molinara. Ruby red color. Intense aromas on the nose. It has a soft and velvety texture with the scent of dried grapes. Expect to find sour cherry, Christmas spices, black pepper, and cloves. The wine finishes with a chocolate mocha and toasted hazelnut that makes you want to not share this bottle. Pair this wine with wild game, spit, any stewed meat, and mature cheeses.