Amarone La Stropa

Winemaking Information

The grapes are harvested in mid-September, where a selection of the best bunches are placed in small wood crates that are left outside to dry naturally for about four months. The grapes are destemmed in December, followed by a maceration and spontaneous fermentation in open oak vats for about 30/40 days with manual punch downs (and by manually, we mean by foot!) The wine receives a small dose of sulfur before it ages in 25hl oak barrels for three years and in the bottle for at least 30 months. While the wine is not filtered, it goes through through a sterile linen bag to remove large impurities (tartaric deposits, etc...).
SO2: During winemaking
Fining/Filtration: Unfined/Unfiltered