Characteristics:

Denomination: DOCG Amarone della Valpolicella Classico

First harvest: 1948

Grapes: 35% Corvina 30% Corvinone 25% Rondinella 10% Molinara First harvest:

Training system: Pergola Veronese and Guyot

Plant density: From 3,000 vines/ha for older plants to 6,000/6,600 vines/ha for more recent plants.

Harvest: Strictly by hand

Drying: the bunches left to dry naturally in the fruit cellar, from the beginning of October until the third ten days of January, were periodically checked and, at the end of the process, had a decrease in volume of about 30%, appearing extremely healthy and free of mold or rot.

Vinification: Pressing and destemming of the grapes and subsequent fermentation in steel, with maceration of about 60 days and numerous interventions of pumping over the musts. Subsequent natural malolactic fermentation in steel completed in early summer 2016.

Aging: From June 2016 the wine was placed in 25 hl Slavonian oak barrels, and there it spent an aging period of about 5 years, to then be destined for the preparatory stages of bottling and its marketing

Food pairings: Food pairings: In the typical cuisine we find it as the main ingredient in "Risotto all'Amarone" or in combination with game steaks of great structure and mature cheeses.

Alcohol content: 17,5% vol.

Number of bottles produced: 6300 bottles of 0,75 lt - 150 bottles of 1,50 lt - 10 bottles of 5 lt