Amarone della Valpolicella DOCG

Selective manual harvest of immaculate grapes. Back at the winery, the fruit is placed in shallow wooden trays and left to dry out for around 90 to 100 days in special drying chambers. During this storage period, close monitoring is necessary to ensure the right temperature and humidity level. Afterwards, the vinification process begins with a cold maceration ('cold soak') for five days to extract aromas and flavours. Fermentation lasts 30 to 40 days – again at cool temperatures. The wine subsequently spends 30 months in large oak casks and small French oak barrels in order to mature and undergo malolactic fermentation. It is then aged in bottle for a further 12 months before being released for sale.