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An elegant and captivating Amarone di Valpolicella Valpantena with velvety tannins and intriguing tertiary notes that unfold gracefully over time. Intense aromas of dried cherry, woodland spices, tobacco, dark cocoa, and balsamic nuances intertwine with remarkable depth, elegance, and mineral tension.
The grapes undergo a long natural drying process until January, concentrating the character and richness of the fruit. Fermentation lasts thirty days in tonneaux using pied de cuve with indigenous yeasts and pollen, followed by an extended aging of thirty-six months in barrique and twenty-four months in bottle. Neither filtered nor fined, the wine preserves its purest and most authentic expression.
Produced from a traditional field blend of Corvina, Corvinone, Rondinella, Molinara, Croatina, Oseleta, Lugliana, Tintora, and Quaiara grown on the steepest slopes of Monte Timarol. The ancient vines, between 75 and 114 years old, are trained in the traditional half Veronese pergola system and rooted in rocky calcareous soils with a core of Rosso Ammonitico limestone, between 150 and 280 meters above sea level, with south-west exposure.
Alcohol: 16%
Style: Red Wine – Amarone della Valpolicella
Grape Varieties: Corvina, Corvinone, Rondinella, Molinara, Croatina, Oseleta, Lugliana, Tintora, Quaiara
Production: 600 Burgundy bottles (0.75 L & 1.5 L)
Long appassimento until January
30-day natural fermentation in tonneaux
Pied de cuve with indigenous yeasts and pollen
Aged 36 months in barrique
Bottle-aged for 24 months
Unfiltered & unfined
Monte Timarol
Traditional half Veronese pergola
75–114-year-old vines
Calcareous rocky soils with Rosso Ammonitico limestone
150–280 m a.s.l.
South / West exposure
An elegant and captivating Amarone di Valpolicella Valpantena with velvety tannins and intriguing tertiary notes that unfold gracefully over time. Intense aromas of dried cherry, woodland spices, tobacco, dark cocoa, and balsamic nuances intertwine with remarkable depth, elegance, and mineral tension.
The grapes undergo a long natural drying process until January, concentrating the character and richness of the fruit. Fermentation lasts thirty days in tonneaux using pied de cuve with indigenous yeasts and pollen, followed by an extended aging of thirty-six months in barrique and twenty-four months in bottle. Neither filtered nor fined, the wine preserves its purest and most authentic expression.
Produced from a traditional field blend of Corvina, Corvinone, Rondinella, Molinara, Croatina, Oseleta, Lugliana, Tintora, and Quaiara grown on the steepest slopes of Monte Timarol. The ancient vines, between 75 and 114 years old, are trained in the traditional half Veronese pergola system and rooted in rocky calcareous soils with a core of Rosso Ammonitico limestone, between 150 and 280 meters above sea level, with south-west exposure.
Alcohol: 16%
Style: Red Wine – Amarone della Valpolicella
Grape Varieties: Corvina, Corvinone, Rondinella, Molinara, Croatina, Oseleta, Lugliana, Tintora, Quaiara
Production: 600 Burgundy bottles (0.75 L & 1.5 L)
Long appassimento until January
30-day natural fermentation in tonneaux
Pied de cuve with indigenous yeasts and pollen
Aged 36 months in barrique
Bottle-aged for 24 months
Unfiltered & unfined
Monte Timarol
Traditional half Veronese pergola
75–114-year-old vines
Calcareous rocky soils with Rosso Ammonitico limestone
150–280 m a.s.l.
South / West exposure