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vineyards, the grapes are usually picked in the beginning of October.
We are very careful to pick only the grapes that are firm and ripe and
meet our strict standards of fruit suitable for our Amarone. After the
grapes are harvested, we put them on racks or straw mats and let them
dry for three months in a warm
dry environment with plenty of air circulation. During that time
grapes lose about 30% of their volume, gaining intensity of flavor.
is traditionally made by soft pressing the dried grapes in January
keeping the must cool. This cool environment slows down the
extracting the fruity raisiny quality from the grapes, which makes
so famous. After the fermentation is finished sometime in March, it is
and siphoned off to settle in Slavonian oak casks for 3 years plus one year in bottles..
Amarone is a unique, full-bodied wine that is ideal game or heavy meat dishes or with blue veined cheeses for dessert.