Amarone Classica Sup DOCG Castel Mazzi

Brief description of the winemaking and aging process: Fermentation with selected yeasts at a controlled temperature (24°C) takes place at a winemaker in stainless steel with daily light breaking of the pomace cap, at intervals or continuously, by internal rotation thereof. The wine is aged in wood for 30 months plus an additional 12 months in the bottle. Drying: Always in natural method in crates and racks in well ventilated premises with periodic control of the health of the grapes and pressing according to the vintage mid-December or beginning of January. Food and wine pairings: game dishes, braises and stews and aged cheeses. Colour: Deep ruby red colour. The nose: Aromas of jam, dried flowers, tobacco and chocolate. In the mouth: Elegant and velvety taste.