Amarone della Valpolicella DOCG and Classico, thus produced with grapes from the municipalities in the classic area of the denomination. The best areas, those most historic and vocated. The grapes, Corvina, Rondinella, Rossignola and Negrara, are harvested 1-2 weeks earlier than for Valpolicella. During the harvest, only perfectly intact and dry bunches are selected, then placed in low crates with a single layer of bunches. The delicate drying phase then begins, in special well-ventilated rooms, called fruttai, to avoid the risk of mould attack. This slow process lasts until the end of January. During these months, the bunches of grapes are constantly checked and removed if damaged. At the end of the drying process, the grapes lose 30-40% of their weight, increasing the sugar concentration, which is indispensable during the subsequent fermentation. After racking, the product is sent to steel tanks where malolactic fermentation takes place. At this point, the actual maturation phase begins in wood, which is completed with a minimum of 6 months resting in barrels. In the glass it has a beautiful intense purple colour. The nose reveals a bouquet of jam, cherry and plum, together with sensations of vanilla and toast. In the mouth, however, it is full, harmonious, balanced and persistent. At the table it prefers pairing with red meats, but also boiled meats and tasty risottos. Excellent with hard cheeses, excellent as a conversation and meditation wine.