Mazzano Amarone

Amarone is the product of the 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 the lofts of farmhouses in the vineyards, where large windows permit natural ventilation. By the middle of February the grapes weigh 35-40% less. Thanks to the cold higher-hillside microclimate, attacks of botrytis (“noble rot”) are usually very limited or practically non-existent. After a delicate pressing, the dried grapes, still on their stalks, ferment for about 45 days in large Slavonian oak barrels, at low, natural temperatures (the season is very cold); then the wine continues to ferment until the sugar has been totally transformed into alcohol and the malolactic fermentation takes place.

The famous Mazzano vineyard, in the commune of Negrar, 350-415 metres above sea level. The vineyard exposure is North East-South West, following the contours of the hills terraces are supported by dry stone walls (“marogne”) on loose soil of eocenic marl.

Deep ruby red in colour. A very complex nose with aromas of baked fruit and fruit preserved; spicy hints of cloves, cinnamon and coffee beans. Dry and firm on the palate with smooth and silky tannins, well integrated alcohol and refreshing acidity. Long, dry finish with fruit preserved and spices.

Good with red meats, game, quail and other full flavoured foods. Excellent with strong cheeses such as parmesan and pecorino. Also a great after-dinner wine. Recommended drinking temperature is 18° C (64° F).