Product Description:

Sourced from vineyards ranging from 260m-300m in elevation. Sourced from vines ranging in age from 20 to 60 years old. Work in the vineyard is measured by the months and the seasons. In order to avoid excessive impoverishment of the lands, the various soils are periodically analysed and a programme of interventions with organic fertilizers is drawn up. The grapes are crushed in October and ferment in stainless steel tanks with frequent pumpings over. Following this the wine is racked off the coarse lees. It remains in tank until bottling. The dried grapes are first crushed in January, and continue macerating and fermenting anywhere from 55/60 days up to 80 days, depending on the year. The Amarones and Reciotos, after being racked, are separated from the coarse lees after 15 days. They are then put into tonneaux and barriques of oak from various provenances. Here the fermentation proceeds slowly for 24 months or longer. It may even continue as long as 30 months, always on the fine lees. Batonnage is carried out when necessary until the moment of bottling. In total the Amarone Classico remains about 40-42 months in second passagge oak - 80% barriques and 20% 12-25 HL botte grandi. - Importer