Source: Winemaker

Deep ruby ??red color with scents of jam, dried flowers, tobacco and chocolate; such feelings return to taste, in an elegant and velvety manner.

Grapes : 65% Corvina, 10% Corvinone, 20% Rondinella and 5% Molinara
Appellation : Amarone della Valpolicella Classico
Production Area : Negrar
Cru : Villa
Surface of the vineyard : 2 ha
Type of the Soil : Calcareous – Loam – Clayey
Exposure : South-West (238 m a.s.l.)
Plant density : 4150 vines/ha
Kilograms of grapes : 2 kg/vineyard and 80 Ql/Ha
Brief Description of the Vinification and Aging Process : The fermentation occurs with selected yeasts at controlled temperature (24?C.) in a inox Wine Tank with a slight daily break of the “marc hat” by rotation of it. The aging of the wine is done in wood for 30 months plus 12 for the refinement in bottle.
Dehydration : is done the natural method inside wood-cases and gratings in a well-ventilated spaces with periodic monitoring of the status of the grapes. The crushing is done according to the age of the grapes in mid-December / early-January.
Alcohol content : 16% vol
Matches : bushmeat, stewed and braised meat and seasoned cheese. Also good for meditation at the end of the meal.
Recommended service temperature : 18/20?C