Grape varieties: Corvina 65%, Corvinone 25%, Rondinella 10%.
Vineyard area: The grapes were grown in the estate’s own vineyards, Monte Tenda, Monte Crosetta and Rass, in the hills of the village of Fumane. The average density of these vineyards is between 3000 and 5000 vines/ha and are both guyot as well as classic pergola trained. The vines are planted on poor soils with a high rock content.
Yield: 7 tonnes (from 3000 to 5000 vines per ha depending on age and on growing system).
Training system: Guyot, double pergola, single pergola.
Harvest Date: The grapes for the Amarone were hand picked from the 24th of Septemper until October 2nd. The selection method is laborious as only the best part of each bunch is being picked.
Vinification: After the grapes were picked they were dried for 90 days. Alcoholic fermentation took place in temperature controlled tronconic stainless steel tanks with daily pigeage. The wine remained on the skins for a total of 40 days and went through malolactic fermentation in stainless steel.
Elevage: After Fermentation the wine was racked off the skins and the gross lees into large oak casks of 30 hectolitre in which it was aged for 33 months. After bottling the wine underwent an additional 12 months of ageing in the estate’s cellars.