Serego Alighieri Vaio Armaron

Amarone is the product of the ancient wine making method called "appassimento" (grape drying). At the end of September or beginning of October the best bunches are laid on bamboo racks in the old lofts of estate buildings where large windows provide natural ventilation. By the middle of February the grapes weigh 35-40% less. Only the Corvina grape is affected by botrytis ("noble rot"). After a delicate pressing, the dried grapes, which are partially destalked, ferment for 48 days in large Slavonian oak barrels, at low, natural temperatures (the weather is very cold at this time of year); then the wine continues to ferment until the sugar has been totally transformed into alcohol and the malolactic fermentation takes place. The wine is then matured for 3 years in Slavonian oak barrels of 6-20 hl, 4 months in cherry wood casks, then a minimum of 5 months in the bottle.

The Vaio Armaron vineyard, in Gargagnago (commune of Sant'Ambrogio di Valpolicella); property of the conti Serego Alighieri family. Altitude 230-265 metres a.s.l., vineyards face south-west. Red terrain, rich in humus, on limestone and clay, good drainage. Terraces supported by dry stone walls (“marogne”). The particular terrain and climatic conditions permit only limited production, but of very high quality.

The wine is deep ruby red, almost impenetrable. Elegant intensity of aromas: berry fruit preserved in spirit, dried plums and cocoa. Intense and well balanced on the palate: full bodied with silky tannins and a firm structure. It ends with a long finish of ripe cherries and sweet spices.

Ideal with red meats, game, quail, roasts, and other richly-flavoured dishes. Excellent paired with strong cheeses (such as parmesan, pecorino etc.). A noble after-dinner wine. Recommended drinking temperature 18° C (64° F).