AMARONE DELLA VALPOLICELLA DOCG CLASSICO – DOMINI DEL LEONE
The Amarone della Valpolicella DOCG is obtained with the “appassimento”, the grapes are naturally dried for 3 to 4 months in the drying facility (fruttaio). During the drying process the grapes dehydrate losing 40-50% of their original weight with a consequent concentration of all their substances. During the month of January the grapes undergo the “pigiatura” (squeezing out the juice of the grapes) and then the fermentation process proceeds until summer. Maturation is completed in French oak barriques and tonneaux for a period that may vary from 18 to 25 months. The wine is released four years after the harvest.