Auto-login on future visits
Forgot your password?
Register for an account
Are you sure you want to remove from your cart?
This is the register form
When you're done typing, hit Enter, or click the search icon to start your search.
After the dried grapes are pressed, the Valpolicella wine is passed over the still warm marc of Amarone. A second alcoholic fermentation begins which increases the alcoholic content and the wine becomes richer in colour, bouquet
The grapes are de-stemmed and macerated in stainless steel fermenters for 10-12 days. Once the alcoholic fermentation is completed, the new wine is separated from the skins by light pressing and conserved in large oak casks of 54 and 75 hectolitres until February; this is the period in which the dried grapes are pressed to produce Amarone. At this point, the Valpolicella is passed over the marc of the Amarone for a period of 7-8 days at a temperature of 25-28°C. The wine is aged for 18 months in 500 lt. oak casks and barrels.
Excellent companion to game dishes, grilled meat and roasts, salami and aged cheeses.
Please login to leave a review.
Log in, or register.