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CLASSIFICATION. Amarone della Valpolicella D.O.C.G.. GRAPES. Corvina Veronese, Corvinone Rondinella. PRODUCTION. The noblest of wines, produced from the best grapes harvested by hand. The grapes are placed in crates and brought to a temperature-controlled environment where they will undergo a natural process of drying for a period of 3 to 4 months. The drying concentrates the sugar content and favors certain organoleptic alterations, which constitutes a big part of the Amarone secret. The thick juice obtained from the pressing of the dried grapes is then left to ferment slowly over a period ranging from 15 to 20 days. The wine obtained is then separated in stainless steel tanks, where the malolactic fermentation is completed. Following this process, the wine is transferred into oak barriques for the aging period of 12-18 months. If the wine is properly stored in the cellar at a controlled temperature, in a horizontal position and in the absence of light, it will keep the organoleptic properties intact for 8- 12 years. COLOR. Deep garnet.  NOSE. Notes of plum and cherry with hints of raspberry. TASTE. Full-bodied, soft and slight aromatic lingering aftertaste. SERVE. Decant at least an hour before serving in large, deep glasses. SERVING SUGGESTIONS. Excellent with red and grilled meats, game and aged hard texture cheeses. TOTAL ALCOHOL. 15%. TOTAL ACIDITY, IN TARTARIC ACID. 5.9 grams/liter.

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