Amarone della Valpolicella DOCG Classico “La Marogna” by Le Bertarole
Harvesting period: second week of October with sorting in the vineyard of the grapes, which undergo natural
drying until the end of December
Wine-making: traditional with maceration on the skins (90-100 days) at a temperature of about 10-12°C.
Maturation: steel tank for 4-5 months, and then in Slavonian oak casks for 30 months with subsequent refining in barriques (10-12 months) and refining in the bottle for 6 months
Food pairing: with second-course meat dishes starting with grilled ground game. Also serve with mature cheeses. Conversational wine for after meals.