Pairs well with: roasted, grilled and stuffed meats, well-ripened cheeses, Asian and Middle Eastern sweet and sour dishes.
Amarone della Valpolicella is obtained using an ancient method called 'appassimento'. Only the best grapes are selected and dried naturally for 3 to 4 months in a drying room called 'fruttai'. During this process, the grapes are dehydrated, losing 40-50% of their weight, which increases the concentration of all their substances. In January, the grapes are pressed and the must remains in contact with the skins throughout the fermentation process, which lasts about 40 days. The wine is aged in French oak barrels for a period that can vary from 36 to 42 months. The wine is marketed five years after harvest.