Campolongo di Torbe Amarone

Amarone is the product of an ancient wine making method called "appassimento" (grape drying). At the end of September or beginning of October the best bunches are laid on bamboo racks in farmhouse lofts, where large windows allow for natural ventilation. By the middle of February the grapes weigh 35-40% less. Only the Corvina grapes are affected by botrytis ("noble rot"). After a delicate pressing, the dried grapes are partially destalked and fermented for 45 days in large Slavonian oak barrels, at low, natural temperatures (the weather is very cold in this season); then the wine continues to ferment until the sugar has been totally transformed into alcohol and malolactic fermentation takes place. The wine is aged 3 years: 60% in Slavonian oak barrels of 30-40 hl, 40% in Slavonian and Allier oak casks of 600 litres, partly new, partly of 2nd or 3rd and 4th usage, followed by a minimum of 6 months in the bottle.

A south west exposure, the hills are of red eocenic limestone, deep, with good drainage, plentiful stones, and derive of favorable mineral components. 375-400 metres above sea level.

Visually opaque ruby red, with intense and complex aromas of baked fruit and cinnamon. This full-bodied wine is well-balanced, with ripe sweet cherry flavours, baked plums and bitter almonds.

An excellent as an after-dinner wine, or to go with red meat, game, quail and richly-flavoured dishes. Accompanies very good with well-aged cheeses, such as parmesan, pecorino and gorgonzola.