| Location |
San Pietro in Cariano (VR) |
| 收成 |
Harvesting is late (in October) to encourage the physiological ripening of the bunches with the maximum accumulation of sugars. |
| 釀造 |
The grapes chosen are ones with characteristics that differ from those for Amarone: richer in sugars, acidity and colour; they are also very healthy and sparse, suitable for greater over-ripening for longer drying times. The alcoholic fermentation is very long and lasts over a month in its entirety, with 10-15 days of cold maceration with greater extraction of colour and the flavour precursors. It blocks itself spontaneously at 13-14º alcohol with a sugar residue of over 100 g/l. This is followed by about 12 months ageing in barriques where malolactic fermentation takes place. |
| 匹配 |
Typically a wine for dessert or for savouring on its own. Recommended with dry deserts (tarts) or even better, dark chocolate. |