The true essence of Valpolicella. This is Cecilia Beretta's Amarone. This wine is an excellent example of how tradition and terroir create a unique experience. It is born on the hills of the Valpantena, a particularly suitable sub-zone of Valpolicella. The calcareous-clayey soil gives the grapes a perfect balance of minerality and structure, helping to create wines with a unique personality. The Valpantena is also known for its ideal microclimate, with sunny days and cool nights that favour optimal ripening of the grapes. This wine is made exclusively from grapes indigenous to Valpolicella: Corvina (65%), Rondinella (20%), Corvinone (10%) and Croatina (5%). Corvina, with its fruity and spicy notes, is the undisputed star, while the other vines bring complexity and harmony to the wine. After harvesting, the grapes are left to dry on wooden racks for 4-5 months. During this period they lose water, concentrating sugars and aromas. At the end of the drying process, the grapes are then crushed and fermented for 20-25 days. This is followed by ageing for 18 months in oak barriques and a further 6 months in the bottle. Intense garnet red in colour, this Amarone amazes with its enveloping aromas of ripe plum, almond, chocolate and light notes of vanilla. In the mouth it is soft, round and velvety, with a nice body and extraordinary persistence. The natural sweetness and high alcohol content are perfectly balanced, creating a harmonious and seductive wine. Good already today, thanks to its structure and complexity, Cecilia Beretta's Amarone can be kept in the cellar for over 10 years, developing new nuances of flavour over time. Ideal with rich and flavoursome dishes, it is perfect with braised meats, game, important roasts and mature cheeses. It can also be enjoyed on its own, as a meditation wine, to fully appreciate its complexity.