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The classic Amarone of Le Marognole is produced by drying the grapes in wooden boxes in the special fruit rooms where they remain for 3-4 months enriching the sugar concentrations. Then they move on to the pressing and finally to the fermentation in an insulated steel tanks. These tanks control the fermentation temperature and are equipped with a mixer that keeps the skins constantly immersed in the juice to achieve a total extraction of all the elements necessary to give the wine structure, power, ripeness and the right elegance. The Amarone then remains in 500 liter oak barrels (new and second use barrels) for 24 months. The result is a joy for those who love richly structured wines. A real gem.