The grapes are carefully selected and harvested in mid-September and laid down to dry in the drying loft for about 3 months. Here the bunches lose about 25-30% of their weight, thus concentrating substances in the grapes. After pressing in mid-January, alcoholic fermentation in steel vats begins, for around 25-30 days at a controlled temperature.
Continuous punching down is carried out to encourage extraction of colour and tannin. When finished, the wine is transferred to French oak barrels where the malolactic fermentation takes place giving softness to the wine.
Intense red colour. The nose is fruity with notes of blackberries and dark chocolate. On the palate this Amarone is elegant and refined with silky tannins.