The best bunches, selected by hand, are left to rest in the drying room for four months. These ritual gestures begin the magic. With the slow process of drying begins in fact the long journey that will lead to the birth of the precious Amarone della Valpolicella. In this case, Rubinelli Vajol winery offers it in its Classic version, given that the vineyards from which it comes are located in the historic and most suitable area of the appellation. Once the drying phase is over, between January and February, we move on to the wine-making process itself, with the pressing of what remains of the dried grapes. Its juice, particularly dense, is left to ferment and macerate for 30-40 days in stainless steel. Then, after racking, the second magical phase begins, which consists of the long aging process. In this case the choice of the producer is very traditional since he opts for large oak barrels. At that point it is just a matter of being patient and waiting for the wine to reach the right complexity. Purple red with intense ruby highlights. The nose is an explosion of aromas, from cherry, black cherry, ripe red fruits still intact, blueberry and underbrush, to flowers and even orange peel. All well integrated with elegant spicy notes of herbs, tobacco, dark chocolate, coffee, liquorice and pepper. In the mouth, however, it gives an immediate warm and velvety sensation. The body is full, the taste is solid, supported by a fresh vein and soft tannins. The finish is fresh and offers fine and measured sensations. A caress for the senses.