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Product information compiled from producer, importer and reference sources.
A vigorous, full-bodied deep ruby red wine. Vibrant fragrances of currants, blackberries and sweet almonds on the nose, with notes of vanilla. Warm and rich, with silky tannins and a long and harmonic finish. Excellent with grilled red meat, powerful game stews and aged, rich cheeses. To be served at 18° C.
WINEMAKING
Amarone is obtained from the best bunches of the Valpolicella grapes, harvested by hand and left to raisin in wooden crates per 4-5 months. After raisining, the grapes increases in sugar extracts by 25-30%. In January the aged grapes are pressed and left to ferment for 25-30 days.
Then, the product is pressed and racked in steel tanks where malolactic fermentation takes place. Afterwards the wine is placed in barrique where it matures for 18 month and after bottling it is allowed to age for 6 months.
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