Corvina 75%, Rondinella 10%, Corvinone 15%
At the end of September, the finest grapes are hand-selected for a special, early harvest on our estate in Arbizzano di Negrar, located in the Valpolicella Classica Region. The fruit is then laid to dry for 4-5 months on bamboo and wood mats in a centuries-old chamber, protected but with natural air circulation. Towards the middle of January, after reaching the desired sugar concentration (and when the grapes have lost 40-50% of their original weight), the dried fruit is pressed and left to ferment for 25-30 days at a controlled temperature accompanied by daily punch downs. This process is followed by a long period of fining in large oak barrels where the malolactic fermentation takes place. Nearly five years after the initial harvesting, the wine is bottled for an additional six months’ minimum of refinement.
The Amarone is obtained using the traditional appassimento method, a natural drying process of Corvina, Rondinella and Corvinone grapes, and long barrel aging, giving it a unique and immediately recognizable taste. It represents the full expression of the Veronese tradition and the more than century-old family heritage. 
The wine has a ruby red color with garnet reflections. The impact of preserved cherry, spices, and dried rose petal lend complexity and elegance to the nose. To the palate, it has warmth and subtlety, well-structured and with a high alcohol content, balanced by velvety tannins and an elegant acidity and freshness.
AWARDS
97 points - Decanter World Wine Awards
97 points - London Wine Challenge 2019
94 points - James Suckling
94 points - Gilbert & Gaillard 2019