||15% Cabernet Sauvignon, 55% Corvina, 30% Rondinella
||The company is located on the hills of Negrar about 350 mt. slm
||Only in good years or exceptional Amarone is produced. In years considered of medium quality Amarone is downgraded and bottled as Rosso del Bepi.
|Yield x hectare
||80 q. some of which you select the 15% / 30% to produce Recioto, Amarone or Rosso del Bepi
||The grapes, carefully selected at the time of harvest, are brought into the loft and immediately put to rest in wooden boxes and on racks.
||It 'important to have properly the grapes at rest because the drying can take place at best and completely natural. The first signs of noble rot appear in late November - early December and develop more in January.
||Towards the end of January is treading the grapes and, after about 20 days of maceration, alcoholic fermentation begins endeavors of indigenous yeasts. Fermentation takes place very slowly and lasts about 45 days. After that is drawn off and the wine is put in oak casks medium-small, which features its own maturation for seven years. During this time other alcoholic fermentations occur which could achieve a dry wine of great structure and complexity.
||Maturation for eight years in wooden barrels and large bottled.