Harvested in September and October with hand-selection of the best-quality grapes. On drying trays until December, followed by de-stemming and pressing of the grapes, then inoculation with cultured yeasts. Fermentation with maceration in steel for 30 days followed by 24 months in barriques and 6 months in bottle. Dark, garnet-edged ruby; scents of wild cherry, dried rose petals, and cocoa powder; well balanced, with supple tannins. A layered, complex Amarone with syrupy richness in the mouth, sweet smoke overtones and aromas of bacon, cola, leather and dried fruit.