A gamey, elegant yet restrained style of Amarone with lovely raisiny red fruits through to a lingering and fine finish.
The grapes were left to dry gently in well-ventilated, humidity controlled rooms for approximately four to five months, concentrating their flavours, sweetness and colour. In winter, the grapes were crushed, and the fermentation started with natural yeasts. The must finished its fermentation in 500 litre oak casks. The wine was then matured in wood for 25-30 months, prior to being bottled.
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