Pascua Amarone Della Valpolicella

A northern Italian classic made from dried grapes. 65% Corvina, 25% Rondinella, 5% Corvinone, 5% Negrara Carefully selected grapes are laid down to dry in the drying loft for about 3 months where the bunches lose about 25-30% of their weight. After pressing in mid-January, alcoholic fermentation in steel vats begins (25-30 days). Continuous punching down is carried out to encourage extraction of colour & tannin. When finished, the wine is transferred to French oak barrels where the malolactic fermentation takes place that gives softness to the wine. Intense red colour. The nose is fruity with notes of blackberries and dark chocolate. On the palate this Amarone is elegant and refined with silky tannins. Very rich, textured and sumptuous red with flavours of figs, prunes, black cherries and spices.