VINES. Corvina, Rondinella and Oseleta.
PRODUCTION AREA. Valpantena (Verona).
SOIL CHARACTERISTICS. Calcareous with high organic substances. Rich in potassium, calcium and magnesium.
VINE TRAINING TECHNIQUES. Guyot and Sloped Pergola Veronese.
HARVEST PERIOD. September, with selection in plateaux of the best grapes.
DRYING. In drying loft at low temperature and controlled humidity.
VINIFICATION. Grape destemming and crushing, addition of selected yeasts.
FERMENTATION. Maceration in steel vats at 20°C. 
AGEING. 72 months in local own winery.
ORGANOLEPTIC CHARACTERISTICS. Dark granite red, an aroma of sour black cherries under alcohol, graphite, chocolate. Excellent freshness, decisive, velvety tannin.
FOOD PAIRING. Roast and grilled red meat, salami and mature cheese.
RECOMMENDED TYPICAL DISH. Risotto all’Amarone (Risotto with Amarone).
IDEAL SERVING TEMPERATURE. 17°C.