Selected grapes were hand harvested in mid-September and left to dry in specially ventilated rooms until the end of January. During this time the grapes lost about 40% of their natural weight. The grapes were destemmed and crushed at the end of January. Fermentation temperature was between 18-20°C with daily periodic pumping over, while the length of maceration was 20 days. This Amarone was matured in French oak barriques for 18 months and transferred into concrete tanks for final filtration before bottling.

This Amarone is deep and intense on the nose with aromas of dried cherries, plums, spiced autumn fruit compote and chocolate. On the palate, it is powerful with a lovely balance of ripe, silky tannins and a spiced, concentrated savoury cherry fruit character. A touch of woodsmoke completes the long finish.