The grapes from the classic area of Valpolicella are selected and picked by hand in autumn and dried in fruit cellars for about 3-4 months depending on the instructions of the consortium for the protection of wine, in which year after year indicates the best period for pressing therefore obtaining a natural concentration of their organoleptic features.
After which follows a long period of pre fermentation of about 20 day, following an alcoholic fermentation accompanied by frequent mixing.
Amarone of Valpolicella Classic is of a strong granate red. Fruity scents of cherry and blackberry jam with hints of fruit under spirit distinguish this great wine.
Observe the complex aroma due to compounds formed with prolonged aging.
Of unusual importance the complexity of aromas in a soft palate with an elegant and strong structure.