Amarone Della Valpolicella

Towards the middle of October, before the start of the normal harvest, the healthiest grape bunches (about 20% of the total crop) are selected in the vineyard. These are collected by hand into 7kg wooden boxes and remain for about 100 days in dry and well ventilated places to dry up naturally. In January the dried grapes (sugar having been concentrated by the dehydration) are vinified by the red wine method. Fermentation temperatures and the period of skin maceration are carefully controlled and managed to produce an immediately pleasing fruity bouquet and soft and velvety tannins. The yield in wine is less than 40%.

The grapes are sourced from the “Tenuta Pule” vineyard, in the commune of San Pietro in Cariano; the vines are trained by the “pergola”, “cortina pendent” and “cordone speronato” systems on clay, limestone, stony ground, well exposed to the south-west.

18 months in oak casks; at the same time, a portion of the wine matures for a year in French oak barriques. After blending and bottling, the wine is allowed to rest for 4 months in bottle in order to further enhance its quality.