Amarone della Valpolicella D.O.C.G.

The grapes, harvested by hand selecting the best bunches, are left to dry in small wooden crates placed in the "fruttaio" for about 100 days. This process is followed by the pressing, maceration and fermentation of the grapes for 30 days and the subsequent refinement. Intense ruby red. Fruity, bouquet, spicy.