A dry wine made out of dried local grapes. Can you imagine that? The technique is just as ancient as the Romans and today Amarone is on of the most famous wines in the world.
The best Corvina, Corvinone and Rondinella grapes get selected through multiple passages in the vineyards of our Valpolicella estate.
The bunches are put in our “fruttaio” – that is how the drying facility is called – and dried naturally and slowly, for 3 months. Each berry dehydrates, losing 40 to 50% of its normal weight, thus concentrating all of its substances.
The dry grapes are fermented in January.
The wine is aged in French oak barriques and tonneaux for up to 5 years, depending on the characteristics of each vintage. Then it ages in the bottle for at least one year
Open a few hours before drinking
