A real quality wine made from grapes hand selected while still on the vine so that only the very best are used. The chosen bunches are left to dry on racks until mid-February. After the first fermentation, the wine is transferred into small barrels (7 hectolitre capacity) where the aromas and tastes can develop. The result is a sweet but powerful wine with a velvety feel which perfectly draws out the bitter notes in dark chocolate.
Where it's produced
The ‘Le Viole’ vineyard in the hills where the township of San Pietro in Cariano meets Negrar (Verona, Italy).
Veronese pergola and Guyot.
Corvina Veronese, Corvinone, Rondinella.
How it's made
Grapes picked by hand then left to dry until early January. Slow fermentation with continual pump-overs. After around a fortnight, part of the must is drawn off to make our Recioto, while the rest stays to ferment all the sugars and become our Amarone.
Several months in stainless steel vats followed by aging in the bottle.
Intense ruby red with garnet tints.
Distinctive, delicate, with delightful echoes of flowers, in particular wild violets.
Persistent, with marked almond and vanilla notes.
Store in a cool place away from direct light, preferably with the bottle lying on its side.
· Alcohol content: 15% vol.
· Total acidity: 6.5g/l
· Residual sugar: 110g/l
· Dry extract: 40g/l