Winemaking: Destemming and crushing of the Amarone grapes between December and January, "cold" pre-fermentative maceration (7-8°C) for about a week, for greater extraction of color and aromatic potential. This is followed by alcoholic fermentation through inoculation with selected yeasts, carrying out gentle daily pump-overs until the day of racking. Temperatures do not exceed 26-28 degrees Celsius, allowing perfect control of the extraction of tannic potential in the last phase of post-fermentative maceration. Malolactic fermentation takes place if conditions allow, followed by aging in wooden barrels and oak tonneaux for about 18 months.
Organoleptic characteristics: It has a deep ruby red color, while the bouquet expresses hints of cherry and wild sour cherry with a pleasant and slight note of vanilla and spices. On the palate, it has a good, well-integrated tannic structure and a persistent finish. Ethereal and balanced, its freshness distinguishes it from traditional Amarone standards. It will acquire further complexity with bottle aging.
Pairings: It pairs pleasantly with important meat dishes, particularly those traditional to Veronese cuisine; a cuisine that greatly values, according to the recipes of the housewives, poultry, especially chicken, turkey, rabbit, guinea fowl, and duck. Pairings with the extraordinary cheeses from the Veronese mountains of Lessinia are also particularly recommended. It is advisable to serve at a temperature of 16/18°C in large red wine glasses.