Amarone della DENOMINAZIONE DI ORIGINE CONTROLLATA E GARANTITA CLASSICO The production process of this unique has no peer anywhere in the world. It is created in limited quantities, using a handcrafted production method that has remained unchanged for decades and distinguished by particularly severe selection. It is during the phase of maturation and ageing that Amarone acquires its celebrated bouquet and taste, as distinctive as its native terroir.

[ TYPE OF WINE ] Dry D.O.C.G. red. sks and kept for at least a further 6 months before being released. [ GRAPE VARIETIES ] 65%, 25%, 10%. [ TASTING NOTES ] It displays an intense ruby red colour and, on the [ PRODUCTION AREA ] San Pietro nose, sweet fruity notes – redcur- in Cariano and Pedemonte di Valpoli- rants, blueberries and cherries – as cella on very varied soils, mainly lime- well as a characteristic hint of vanilla stone, with lots of rocks. The training from the . It is particularly maje- system is Trentino-type pergola with, stic on the palate: its soft, warming on average, 35-years-old vines. Yield: sensations are counterpointed by 3300 kg/ha. good acidity and excellent tannins [ PRODUCTION PROCESS ] The that give gratifying balance. This is ripest bunches with the best expo- an elegant wine with an enviable and sure to sunlight are picked by hand noteworthy structure. Alcoholic con- between the end of September and tent 15%. the beginning of October. They are [ SERVING SUGGESTIONS ] then laid out carefully in shallow A wine that can be enjoyed on its crates, which are left in the drying own, but also perfect with grilled lofts for 120 days. During this pha- red meats, goulash, game or mature se, the lose around 40% of cheeses. It is also ideal with spicy or their moisture and their sugars be- sweet-and-sour Asian dishes. Serve come considerably more concentra- at 18°C (64°F), opening the bottle ted. Following a further selection of two hours beforehand. the healthiest bunches, the grapes are then pressed. The fermentation, which is very slow because of the low temperatures at which it takes place, lasts around 40 days. The wine begins its maturation for 24 months in barriques and Slavonian oak ca- 375 750 1500 3000 6000 ml