2017 Amarone della Valpolicella DOCG

The natural grape drying process takes place in a historical building, ideally suited for this purpose due to its architecture and climatic characteristics. This traditional method begins immediately after the harvest, where the healthy and ripe grapes are picked by hand.
In December, the vinification begins by first subjecting the now concentrated grapes to a cold maceration to extract primary aromas and deep color pigments. This is followed by a longer fermentation phase at low temperatures. This phase is supported by techniques such as remontage and delestage, which ensure a homogeneous distribution of the yeasts and an intensification of the tannin and dye extraction. After the fermentation is complete, the young wine is carefully transferred to new French oak barriques, where it spends an impressive aging period of 36 months. During this long aging phase, the wine continues to develop, with the barriques adding fine oak aromas and a subtle tannin structure, which contribute to increasing the complexity and aging potential of the final product. The barriques also contribute to micro-oxygenation and promote the harmonization of the various components of the wine, which in the end presents an exquisite interplay of depth, elegance and complexity.