AMARONE della VALPOLICELLA
YEALD : 50 quintals per hectare
HARVEST : Hand-picked into crates of 14kg.
VINIFICATION : Grapes are raisin-dried for at least 4 months after harvesting, losing at least 40% of their weight Fermentation temperature between 18° and 22°C
AGING: 24 months in big Oak more in barriques for 12 months
MATURATION : for at least 6 months in a bottle
CHARACTERISTICS : Intense ruby red color with nuances of garnet, elegant aroma of ripe plum and hints of chocolate. Great harmony on the palate with silken tannins, harmonious, mature.
TEMPERATURE : serve at about 18-20 degrees, open 1 hour before.
BEST SERVED WITH : it harmonizes with lengthily stewed red meats such as Brasato, wild boar or lamb courses and risotto al Amarone dressed with cheese fondue and truffles. It is excellent with bitter chocolate and enjoyed on its own as meditation wine.