Amarone Della Valpolicella
The grapes are picked from the top of the vine tree and in the past
wine makers were using only the wings of the clusters that are called “recia” in Verona dialect. The grapes are dried for three/four months on straw mats; after this period the juice is very concentrated, and the grapes are ready to be pressed. The juice ferments on the skins very slowly for about 40 days with frequent pump-over to extract flavors and color. After fermentation the wine is sharpened for 3-4 years in Slovenian oak barrels, then we allow the wine to rest in the bottle for another year before we release it.
Nose: Velvet, warm and full on the palate with a lingering excellent finish and soft tannins. Taste: Velvet, warm and full on the palate with a lingering excellent finish and soft tannins.