Remo Farina Amarone della Valpolicella - 2023 (750ml)

Drying: Natural drying of the grape bunches, selected and well-spaced in small crates for around 90 days. The drying rooms privilege natural drying conditions with temperature, humidity and weight loss constantly monitored.
Vinification: Bunches are destemmed, berries crushed and left on the skins in cold maceration for 5 days. One month of fermentation begins with inoculation of heated selected yeasts in stainless steel at 28° C with frequent pumping-over for 2-3 weeks. The must is pressed off the skins and transferred to cement vats where spontaneous malolactic fermentation begin.
Aging: 18 months maturation in wood, of which, 70% in large Slavonian oak barrels and 30% in barrique, followed by 6 months in cement vats, and then, refinement in bottle.

70% Corvina, 20% Rondinella, 10% Molinara and other native varieties

Dark red ruby color, developing garnet hues with age. Ethereal spicy aromas with ripe dark marasca cherry. Robust full-bodied with a velvety mouthfeel and a pleasantly bitter finish. Excellent paired with game, roasted meats and aged cheeses.