65% Corvina and Corvinone, 30% Rondinella, 5% Other varieties

The Amarones and Reciotos, after being racked, are separated from the coarse lees after 15 days. They are then put into tonneaux and barriques of oak from various provenances. Here the fermentation proceeds slowly for 24 months or longer. It may even continue as long as 30 months, always on the fine lees. Batonnage is carried out when necessary until the moment of bottling. In total the Amarone Classico remains about 40-42 months in second passage oak - 80% barriques and 20% 12-25 HL bottle grandi.

Subtle yet rich notes of orange zest, chocolate, dried plum, cherry preserves, a variety of spices, hay, cumin, and tobacco.