Grapes were carefully selected before being picked by hand and placed to dry on wooden racks in the Fruttaio. When the drying phase was over, after four months, the grapes would have lost around 40% of their original eight, thanks to the evaporation of their water content. At the same time, the sugar content becomes more concentrated, as do the aromatic and phenolic substances contained within the berries.
Once the grape’s analytical and flavor characteristics guaranteed an excellent level of quality, they were destemmed, pressed and placed in vinification tanks where maceration (prior to fermentation) took place at low temperatures for around one week. After this period, the alcoholic fermentation began for 30 to 40 days at a controlled temperature of 22° C.
At the end of this fermentation process, the juice was separated from the skins, and then racked and transferred by gravity into barriques and tonneaux, in which the malolactic fermentation took place. The wine has aged in barrel for 24 months and then it was fined in bottle before release.
This wine has an opaque garnet red color. On the nose it reveals unmistakable notes of morello cherries, red fruit preserve, leather, tobacco, liquorice, cocoa and a delicate nuance of vanilla.
The wine displays great forcefulness as it enters the mouth, as well as concentrated fruit on the palate, well balanced by fresh acidity. Its barely perceptible sweetness gives way in the aftertaste to a very faint bitter cherry note, typical of the classic Amarone style.
On the extremely persistent finish we once again find the spicy sensations we noted on the nose, along with a suggestion of underbrush.