Grapes varieties:
35% Corvina
30% Corvinone
30% Rondinella
5% Molinara

Production area:
Hills near Negrar di Valpolicella
Altitude varies from 280 to 450 mt. a.s.l.
Vineyards exposition South-East and South-West
Age of the vines: from 10 to 50 years
Training systems: Pergola Veronese and Guyot (6000 vines per Hectare)

Winemaking process:
The grapes to produce Amarone are selected in the middle of September.
They’re brought in the Fruttaio, and left in plastic plateaux where they are left to dry naturally for 4 months.
In January the grapes are selected, pressed, and put in tanks where, after about 15 days, fermentation starts thanks to selected yeasts. In the following 50 days several pumping-overs and delestage for the skins submersion are performed. The wine is then racked off and moved in a steel tank where its gross lees is decanted off. After about 20 days it is racked off again and moved to wooden barrels where fermentation and aging are completed.

Aging:
48 months of aging
55% in 500 l tonneaux twice used
30% in 225 l barriques twice used
15% in 25 Hl barrel

Bottling:
Amarone Classico is bottled after 4 years of aging and it stays 6 months in bottle before being sold.
The production amounts to about 20.000 bottles.

Serving temperature:
From 18° ai 20°C
From 64.5 to 68°F