Production area Valpolicella, Verona, Veneto Region

Location the vineyards are located on a single hill, in the valley of Illasi Vineyards elevation 220 – 500 meters

Soil calcareous with sedimentary origin

Training system Pergola

Plant density 3.000 plants per hectare

Grape varieties 60 % Corvina, 25 % Corvinone, 15 % Rondinella

Vinification The Amarone della Valpolicella is obtained through an ancient method called “appassimento”. Only the best grapes are selected and then dried naturally for 3 to 4 months in drying rooms called “fruttai”. During this process the grapes dehydrate, losing 40-50% of their weight, with a consequent concentration of all of their substances. In January the grapes are pressed and the must stays in contact with the skins during all the fermentation process, which lasts about 30 days. The wine ages in French oak barriques and tonneaux for a period that may vary from 36 to 42 months. The wine is released in the market 5 years after the harvest.

Tasting notes Color intense ruby red with hints of garnet Bouquet complex, ripe red plum with hints of spices and dry fruits Taste dry, warm and intense, with a vigorous character and a pleasantly clean finish

Pairing a perfect match for roasted, grilled and stuffed meats, and well matured cheeses. It also pairs with Asian and middle-eastern sweet and sour dishes

Alcohol 16 % Vol