Description
Location of the vineyards: San Pietro in Cariano, Masua/Montecorna
Drying: The grapes bunches used in the base wine undergo a a brief 20-day drying after harvest to improve concentration while maintaining freshness
Vinification: De-stemming and crushing immediately after a slight raisining. The base Valpolicella begins with a short cold maceration on the skins followed by fermentation at 28° with selected yeasts in stainless steel tanks. Two pumping overs per day until alcoholic fermentation is complete. Must is pressed off the skins and racked off the gross lees, followed by malolactic fermentation. The base wine is stored until the marc of the Amarone is ready. The fresh Valpolicella wine is poured (or re-passed) over the marc to undergo a second fermentation, which gives it deeper color, structure and slightly higher alcohol content. Racking off the gross lees followed by malolactic fermentation
Aging: One year maturation, 50% in Slavonian oak barrels of 20 and 30 HL and 50% in barrique, followed by bottle aging
