Amarone della Valpolicella Classico Docg “CampoMasua” – Venturini

Production technique: The finest bunches are selected and arranged on mats in special rooms, which must be dry and well-ventilated until February. During this time, they lose about 40% of their weight.
Vinification: End of February with traditional pressing, keeping the grapes in bunches.

Fermentation: temperature between 10/20 °C. Duration of maceration: 45 days. Daily remontage.
Ageing: The wine is transferred to oak barrels immediately after being drawn from the vats. It matures in oak barrels and tonneaux for 36 months and in bottles for 12 months.

Renowned red wine, full-bodied, strong and distinguished.
It is dry, noble, with a delicate bouquet, balanced and rich in alcohol.
It has a strong flavor and velvety texture with a characteristic vein of biterness. Amarone is a wine ideally suited to accompany roast meat, game and strong cheeses.