During production of Amarone della Valpolicella, the grapes are dried for 4 months and crushing is not carried out until January. Slow fermentation with skin contact follows and then the wine is aged for 36 months in large format Slavonian casks. It is then aged in bottle before being released
This is a majestic wine, intense, and ethereal, with notes of bay leaf and distillate-cured cherries. The impressive balance between all its components makes it ideal for long-term aging.