Description

The grapes for Amarone are picked only after a careful selection of the ripest clusters on the vines. These are placed in wood crated to undergo the appassimento process, an air induced drying out of the grapes that lasts up to 4 months. The crushing takes place only at the beginning of the year following the harvest, with a very long fermentation due both to the temperature of the season ( February – March) and to the naturally high level of the must. The wine is then pressed and aged in small oak casks. A lengthy and careful phase of bottle aging (up to 3 years) follows, ensuring that the Amarone will be able to maintain its unique characteristics for a period of 10 to 12 years.