Stefano Accordini:
Our best Amarone della Valpolicella is “Il Fornetto”. This aromatic and tasteful red wine is produced in limited quantity and has a strong and extraordinary vigor. Thanks to its flavored structure, it can age up to twenty years.
The grapes are selected and placed in 6 kg trunks to rest in our fruit-room to rest for a period. During the drying period, a sequence of biochemical processes carried out by microorganism like Botritis Nobile, transform part of the sugar into glycerine.
After crushing the grapes, the maceration and fermentation processes, let the Amarone be a very structured and incredibly rich in aromas wine. 4 years of ageing in oak barrels follows, where it completes its malolactic fermentation.
