Region: Italy / Veneto

Since 1353, the noble family of Serego Alighieri, descendants of the poet Dante, have been Valpolicella wine growers with passion and focus. The term Amarone probably comes from this old, venerated vineyard named Vaio Armaron. Located in Gargagnago, within the commune of Sant'Ambrogio di Valpolicella, this is part of the property owned by the family of Conti Serego Alighieri. At an elevation of 230-265 metres, the vineyards face southwest, whose red soil is rich in humus, on eocenic limestone and clay, and has good drainage. Terraces are supported by dry stone walls call ‘marogne.’ This terrain and climatic conditions permit limited production, but very high quality grapes.

Amarone is made with the ancient method of "appassimento" (drying of the grapes). The best bunches are dried on bamboo racks in farmhouse lofts with natural ventilation. By mid-February, the grapes weigh 35-40% less; only Corvina is affected by botrytis. After delicate pressing, the dried grapes are partially destalked, fermented in large Slavonian oak botti, at very cold, natural temperatures until the sugar has completely transformed to alcohol, and malolactic occurs. The wine is aged a number years in Slavonian oak botti of 6-20 hl, and a short period in cherry wood casks, before a period in bottle.

view all press reviews

• about the grape +
  • 
    Corvina

    Corvina has bright, relatively delicate cherry fruit flavors, with high acidity and pronounced aromas of cherry, bitter almond and spice.