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Produced in the towns of Negrar, Marano di Valpolicella, Sant’Ambrogio, Fumane, San Pietro in Cariano (the his-toric area of Valpolicella Classico production). The drying on racks of the Corvina, Rondinella and Molinara grapes until mid January and the ageing in large oak barrels and barriques, together with the long period of rest in bottles, allow us to enjoy this great wine.

  • 2006 Grape harvest Winter temperatures were fairly rigid. A mild and balanced spring led to good vegetation sprouting. The fruit setting and the blooming were regularly favoured by warm and even temperatures. The months of July and August were fairly warm, although not too hot, thus favouring a propor-tional and uniform maturation even if the plants in the end reached the harvest phase with a slight delay. In summer it rained more than the average of the last few years. This was good for the vines as they went through summer with no problems at all for the plants. The September climate was mild and regular, thus yielding a good harvest.

  • Production Grape varieties made up of 70-75% Corvina Veronese, 20% Rondinella and 5% Molinara. The grapes to be used in the Amarone production are harvested 1-2 weeks ear-lier than those for the Valpolicella wine. During the grape harvesting, only perfectly unblemished and dry clusters are selected and placed in shallow cases in single layers. They are left to dry in selected well-aired locations, called “fruittai”, to avoid being attacked by mould. The drying process lasts until the end of January. During these months the bunches are constantly checked and dis-carded if damaged. At the end of the drying period, the grapes lose 30-40% of their weight and their concentration of sugar, an indispensable element during the follow-ing fermentation stage to ensure a noteworthy alcoholic level (around 15%), is increased. Maceration is carried out on contact with the skins for a period of 20-30 days. During fermentation, given the high alcoholic level that is produced, the yeasts must be strictly selected and be resistant both to alcohol and to cold (the Amarone fer-mentation period is between January and February). After drawing off the lees, the product is placed in steel vats in order to complete malolactic fermentation in the following months. At this point, the maturation process, lasting three years with ageing in large barrels (Slavonian oak) and small casks, barriques and tonneaux (French oak), will take place. Prior to the release of the product, the wine is left to mature for another 8 months in the bottles.

  • Organoleptic description Typical aromas of ripe fruit, fruit preserve and cherry are immediately perceived on first olfactory examination. Par-ticularly striking is the incredible long length that lingers on the palate, when the wine displays all its strength through a warm an elegant body.

  • Pairing and serving It is an excellent partner to game, grilled and stewed meats, but is also as a "conversation wine". Recom-mended drinking temperature 18-20°C. To be uncorked at least two hours before serving.

  • Analitical data
    Alcohol: 14.5%
    Total acidity: 5,9 g/l.
    Clean acidity: 0,6 g/l.
    Reducing sugar: 9 g/l
    Net dry extract: 30,4 g/l.