APPELLATION Amarone della Valpolicella D.O.C. GRAPE VARIETIES Corvina Veronese 70%, Rondinella 30% VINEYARD LOCATION Hillsides of the Valpolicella production area SOIL CHARACTERISTIC Clayey, calcareous TRAINING SYSTEM Arbour

FOOD PAIRINGS

Simple Mediterranean cuisine, especially pasta and seasonal soups; appetizing entrées, including seasoned lard and hot toasted hors d’oeuvres with extra virgin olive oil, ham and sausages.

Serve at 15-16°C (59-60°F).

HARVEST Manual harvest of selected bunches carried out in September PRESSING Soft pressing of the loose berries carried out in the first fortnight of January FERMENTATION De-stalking followed by soft crushing of the grapes AGEING 15 months in oak (half in large Slavonian oak, half in second use barriques), 6 months of bottle ageing ALCOHOL CONTENT 15.41% Vol