Amarone is a great red wine with a very long tradition, interpreted in a modern style by Lamberti to enhance its personality and structure.
PRODUCTION DISTRICT: Vineyards in the municipalities of San Pietro in Cariano, Negrar, Fumane, and Marano.
TYPE OF SOIL: Stony, clayey limestone on well-aspected south-west-facing sites.
TRAINING SYSTEM: Guyot and Veronese pergola.
HARVEST: A meticulous selection of the grapes starts in September, handpicked in the vineyards and stored in crates to be taken to the fruit lofts. For about 3 months the grapes are left to dry and lose about 30% of their weight, while the complex, intense aromas develop in the grapes.
WINEMAKING METHOD: At the beginning of winter, when the grapes are concentrated and rich in sugars. the pressing can begin, with a long, slow fermentation of the grapes at controlled temperature.
AGEING: Part of the wine is aged in Slavonian oak barrels and the rest in French oak barriques.
SENSORY PROFILE: Dark ruby hue, with garnet rim; full, complex nose of jam, raisins, and violets, with balsamic, spicy hints; at the palate rich and fruity (raisins, plums, wild berries), followed by an elegant spicy finish.
RECOMMENDED CELLARING: 10 years in bottle, laid horizontally in a dark place at the right temperature and humidity.
FOOD PAIRING: Roast and braised red meats, game, and aged cheeses.