Dark ruby red, typical berry aromas of stewed cherries and blackberries on the nose in addition to spicy peppery notes, a fresh, full-bodied Amarone with a fleshy fruitiness, well-rounded and smooth with soft tannins. Its strong structure and impressive balance comes from being matured for 24 months in small barrels.
This wine has aged for two years in oak barrels. The vineyard thrives in clay and limestone soils. Amarone is an red Italian DOC wine made from dried Corvina, Rondinella and Molinara grapes. This is the Recioto variant that is vinified dry and grown on the Valpolicella Classico vineyards. Legend has it that Amarone was born in 1930 as a result of the carelessness of a chai employee, that forgot about a barrel of Recioto. Amarone is obtained from a concentrate - of natural production - the reason for its concentrated aroma and taste. In the Valpolicella vineyards, in Veneto, the best grapes, when they are not rotting, are dried under the roof on trellises for two to four months (this process is called appassimento in Italian or straw wine), constantly turned, so they lose between a third and a half of their weight, they are pressed when almost as dry as raisins. Once the grapes have lost most of their water, the extracts densify forming intense combinations. Ideally, the result is creamy but not too sweet, wines with a variety of flower aromas, herbs, blackberries, cherries, or dried plums. Their delicately fruity flavour is balanced by strong, vigorous tannins, tothe point that a typical Amarone combines both sweetness and bitterness.