Amarone della Valpolicella DOCG

Amarone is a wine that is obtained by fermentation of the passite grapes of the typical Valpolicella grape varieties, Corvina (45 -95%), Rondinella (5 -30%) and Corvinone (up to 50% max as a replacement for Corivna).

The drying, lasting about 3 months, was traditionally conducted on the trellis used for the cultivation of silk bacchus (called arèle). This practice is now totally disused, and the modern cellars have suitable rooms, ventilated (even with forced ventilation) where the grapes rest in low plastic boxes and are protected from the risk of moisture that would lead to the formation of molds.

From September the wine is transfixed in oak barrels where it refines for a minimum of 2 years.