Amarone della Valpolicella DOC Amarone

From 12 ha. of vineyards in Bastia, the valley lying exactly between the Val d’Alpone and Val d’Illasi. The shaley clay - subalkaline land, is formed in a broad plateau with slight slopes, produced by the alteration of limestone formations and in particular the white and red scales. The volcano (basalt) is non-existent.

Hand harvested in late September, and layed out to dry in small boxes in a 'fruttaio'-- an airy loft specifically built for 'appassimento'. The grapes are allowed to slowly dry in well-ventilated rooms for around 4 - 5 months, concentrating their flavours, sweetness and colour. In winter, grapes are crushed, and fermentation starts with natural yeasts. The must is then transferred to 500 - 1000 lt. oak barrels to finish fermenting. The wine matures in wood for 30-36 months before bottling.

65% Corvina, 15% Corvinone + 10% Rondinella + 10% other varieties