The ‘raisin wine’! The best grapes in the region are selected for an extended drying process, after which they are crushed and fermented for an unusually long time, and the resulting wine aged for 2-4 years in wood. The subsequent product is astonishing: concentrated, strong, fruit-forward, yet also capable of great elegance and freshness – not to mention ageability, after which the best can achieve enormous subtlety and variety. The great wine of Valpolicella, possibly of all the Veneto.

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