Grape variety: 80% Corvina, 10% Rondinella, 10% Oseleta and Croatina.
Geographical location and vineyards characteristics: the vineyard is located in Sant’Ambrogio della Valpolicella, hilly zone, with an exposure to South-East, at 250-300 m a.s.l.
Type of soil: calcareus, morainic, rich in rock fragments.
Training system and planting density: guyot for the old vines, spurred cordon for the new ones ca. 5,000 vines per hectare.
Yield per hectare: 80 hundredweight.
Period and method of the harvest: second decade of October. Manual harvest.
Vinification: after the harvest, the grapes are carefully selected, and the healthiest ripest fruit is placed in wood cases in a well-ventilated room to raisin for 3-4 months. After this period the grapes are pressed, left on the skins for 15-20 days at the temperature of 23°-25°C, and fermented till becoming the delicious wine that Amarone is. The wine is aged in oak barrels for 36 months.
Colour: deep ruby colour, which will develops garnet shadows by aging.
Nose: elegant, warm, spicy, with hints of black cherry, dried fruit, in particular prunes.
Palate: round, velvety and smooth.
Serving temperature: serve at 18-20°C, uncork bottle at least one hour before.
Gastronomical combinations: recommended with roasted meat, grilled meat and matured cheeses.