||San Pietro in Cariano (VR)
||The carefully selected grapes gathered on trays are transported to the fruit sheds where they remain for about 120 days in optimum temperature, moisture and ventilation conditions. Raisining enriches the sugar concentration of the grapes (up to 24-25 °Babo) and the polyphenol and aromatic compounds. Pressing at the end of January is followed by pre-fermentation maceration at 5 °C for about 7 days. Then begins a slow fermentation stage for 25 days at a controlled temperature (18-22 °C) followed by another 5 days of post-fermentation maceration at 24 °C. The pre-fermentation maceration gives rise to a high glycerine content that augments its importance and smoothness, while it achieves balance, fullness and, above all, the desired complexity with the postfermentation maceration.
||Amarone Classico Riserva “Le Origini” begins ageing in traditional 750-litre barrels for 12 months followed by 36 months in 40 hl barrels first of all and then 80 hl ones. Finally comes further ageing in the bottle for 9 months.
||Grilled red meats, T-bone steaks, fillet with pepper sauce, pastisada de caval, and game or hard, well-matured cheeses. Excellent for savouring after dinner with special friends.