Amarone docg 2015

DESCRIPTION: As all the grapes have organic certification and in recent years the funds are conducted according to the principles of biodynamic agriculture. The experience of the harvesters who return every year on time, and the fruit cellar, in a strategic position, are of tremendous help to the choice of a traditional drying without any forcing. The grapes are placed by hand into wooden crates in the vineyard, they must be of good quality, ripe berries and sparse, to get healthy and intact February. During these months it takes a physiological decline attono to 60/65% undergoing a major transformation and concentration. A footer couve only indigenous yeasts helps activate all fermentation taking place in vats from 40 hl. The low temperatures of the season will make this phase to last about a month during which the punching hand and delestage helps us to extract the most good and elegant in the skins. After fermentation, after pouring the new Amarone is made for a period not infer three years in oak barrels of various capacities and age. Serve at 18-20 ° C