Amarone della Valpolicella
Maturation: Oak for 3 years
OM Wines writes: Amarone della Valpolicella has a unique production process. The grapes are air- dried on mats in a controlled environment for about 2 months, then fermented, with a total maceration of about 2 weeks. A special yeast is used for fermentation that can tolerate high levels of alcohol. The result shows the classic dried flower character, with notes of dried cherries and plums.