Vaio Armaron Amarone 2013

Since 1353 the noble Serego Alighieri family, descendants of the poet Dante, has cultivated its estate in Valpolicella with passion and professionalism. Indeed, the term Amarone itself probably derives from the name of this ancient vineyard: Vaio Armaron. This wine is extraordinarily rich and complex, and suitable for long ageing. Excellent with red meats, game and mature cheeses, it also makes an ideal accompaniment for after-dinner conversation.

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Classic Pergola vineyards

Amarone is the product of the ancient wine making method called "appassimento" (grape drying). At the end of September or beginning of October the best bunches are laid on bamboo racks in the old lofts of estate buildings where large windows provide natural ventilation. By the middle of February the grapes weigh 35-40% less. Only the Corvina grape is affected by botrytis ("noble rot"). After a delicate pressing, the dried grapes, which are partially destalked, ferment for 48 days in large Slavonian oak barrels, at low, natural temperatures (the weather is very cold at this time of year); then the wine continues to ferment until the sugar has been totally transformed into alcohol and the malolactic fermentation takes place.

3 years in Slavonian oak barrels of 6-20 hl, 4 months in cherry wood casks, then a minimum of 5 months in the bottle.