The grapes are sourced from the Valpolicella Classico sub-zone. For the traditional Amarone appassimento process, the grape bunches are picked and then dried for around 3-4 months. They are then destemmed and gently pressed. Fermentation takes place in January for around 4 weeks, and malolactic fermentation follows in wood. The wine is aged for 24 months in large oak barrels, with a further 6 months in bottle.
Deep red/black colour with a nose of concentrated black fruit compote and hints of vanilla and tobacco. The palate is full-bodied with ripe, supple tannins, more black fruit, sour cherry, liquorice and spice. The finish is long and complex with a gently bitter twist.
Great match with game, or hard cheeses such as Parmesan.