Amarone della Valpolicella doc Magnum

GRAPES: 45% Corvina - 40% Corvinone - 10% Rondinella - 5% Oseleta

DESCRIPTION: The bunches chosen and collected in boxes are placed in a special ventilated room to be dried according to the famous drying process. The grapes lose at least 50% of their original weight thus concentrating sugars, aromatic components and noble tannins. In February the soft pressing takes place and the fermentation starts at a low natural temperature (13 ° - 17 °); the long maceration allows the maximum extraction of the fruit. The wine remains for 12 months in French oak tonneaux and in larger barrels (700, 1500 and 2000 liters); after bottling, it remains aged at least 8 months before being sold.