Bottega Amarone della Valpolicella DOC
Hand harvested grapes and taken directly to the drying room, at a controlled temperature and ventilation they are left withering from October until March to eliminate most of their water.
Fermentation then creates a very alcoholic and structured wine, which is also rich in extract. Then left to age in small oak casks for two years, creating an intense colour of ruby red with garnet tinges. The nose is clear, characteristic of raisins with scents of sour cherry and marmalade. It’s dry, warm, velvety, and intense, particularly full-bodied with spicy notes of light tobacco (Corvina, Rondinella, Molinara)