After havesting and prior to fermentation, grapes are placed on drying racks, stacked and left to dry for 90 days in a Zen-like environment. This method, known as appassimento, dates back to ancient Rome. In keeping with the traditional method, the grapes were crushed in January, followed by an extended fermentation and maceration (30 days) to preserve freshness before barreling.
Layers of richly concentrated aromas fill your sense as you raise your glass to sip. First spicy dried cherry and dark plum, then a floral note of wild violets, and finally cranberry and toasty oak complete the layering effect.
The smooth opulent entry reveals the same magical qualities found in the nose, plus more. A warm spiciness and caramelized essence surrounds the palate, enhancing the flavors as hints of almond, leather, Herbes de
Provence, tobacco and an orange essence join in. Beneath the soft, round, velvety palate lays a structure of supple tannins and balanced oak Approachable now, this unique Amarone-style blend is built to age, and will become deeper, richer and more intense with gentle cellaring. We recommend decanting for at least 45 minutes before
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