Amarone della ValpolicellaAREAValpolicella, Veneto.GRAPES60% Corvina (including Corvinone), 35% Rondinella and 5% Molinara.VINIFICATION AND MATURATIONThe grapes for this wine are semi-dried on trays, in well-ventilated rooms, for about 120 days. The must is macerated on the skins for seven to eight days and vinification ensues at a low temperature. Fermentation is long and slow, lasting from four to six weeks. The wine then matures in 30-hectoliter (792 gallons)Slavonian oak barrels for two years, and for a further six months in bottle before being released onto the market.COLORGarnet-red with brilliant ruby reflections.BOUQUETBroad and nuanced, with scents of wild berries.FLAVORMajestic and velvety, with richly fruity dried grape tones.SERVING TEMPERATURE17-18C (63-64F).FOOD COMBINATIONA wine for accompanying refined dishes (especially prime cuts of meat) and very mature cheeses. It can also be enjoyed on its own at the end of a meal.ALCOHOL LEVEL14.5% vol.
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