VINES. Corvina and Rondinella.
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 and October.
DRYING. In drying loft at low temperature and controlled humidity.
VINIFICATION. Grape destemming and crushing, addition of selected yeasts.
FERMENTATION. Maceration in steel vats and daily racking.
AGEING. 48 months in local own winery.
ORGANOLEPTIC CHARACTERISTICS. Dark ruby red colour with garnet nuances, aroma of sour red cherries and dried roses and cocoa. Warm, balanced, with soft tannins.
FOOD PAIRING. Braised meat, roast meat, mature cheese.
RECOMMENDED TYPICAL DISH. Brasato all’Amarone (Braised meat cooked in Amarone).
IDEAL SERVING TEMPERATURE. 16°C.