To achieve this, we preserved our production protocol and its core principles, while introducing a few carefully considered changes: a later harvest and a shorter drying process, designed to capture and preserve the freshness of the grapes. The result is a wine that needs no explanation, because it speaks for itself. An extraordinary fragrance, capable of captivating even the most discerning palates.
| Denomination | Amarone della Valpolicella DOCG |
| Vintage | 2021 |
| Grape variety | Corvina, Corvinone, Rondinella, Oseleta, Croatina |
| Production area | Hills of Illasi - Verona |
| Altitude | 160-220 meters |
| Soil characteristics | 40% limestone, 30% silt, 30% clay |
| Age of vineyards | 40 - 60 years |
| Harvest | From September 10th to October 15th |
| Grape drying process | 70 - 80 days |
| Aging process | 24 months in Barriques |
Click here to download technical sheet.
Pressing usually takes place in early December, after a further manual selection carried out cluster by cluster to remove any grapes that may have deteriorated during the drying period. Fermentation takes place in stainless steel tanks at a controlled temperature of around 28°C, using a computerized system that enables automatic punch-downs over a period of approximately 15 days, including a final two-day maceration. After racking in mid-January, the Amarone — which still retains some residual sugars — is transferred into new barriques, where a slow fermentation process begins and may continue for several months. The wine then undergoes a total aging period of 24 months in wood. It is subsequently bottled and left to rest for a further 24 months before being released onto the market.
