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Amarone della Valpolicella
How it’s made
The best grapes are dried for 100 days; after vinification the wine is aged in wooden casks, where it stays for a minimum of 12 months before further aging in the bottle.
Appearance
Onion-skin pink
Nose
It opens with aromas of cherry jam mixed with fresh balsamic and citrussy notes of tamarind and chinotto. The barely perceptible tang of black pepper and liquorice counteracts the sweetness of the notes of aniseed and clove. A broad, intense bouquet. Regal.
Mouth
The highest expression of the technique of using dried grapes, so well structured you can almost sink your teeth into it. Bottled velvet bursting with freshness and sapidity; a vertical triumph of sensations.
