The vines for tenuta Sant'Anna Amarone are grown on hilly and also terraced land at approximately 150 metres above sea level. The grapes are harvested by hand following the careful selection of the bunches most suited for the appassimento. Once placed on racks, they are left to rest in the drying room for at least three months. During this period, they lose, on average, approximately 40% of their weight. Crushing takes place at the beginning of February with the destemming of the grapes. Fermentation temperature ranges from 12° to 23°C. Slow maceration lasts for 30 days, 12 of which at low temperature.
Grape: Corvina, Rondinella, Molinara and other local varieties
Appellation: Amarone Della Valpolicella DOCG
Tasting: Full, round, great body and structure, warm, persistent and intense to the palate. Tannins and acidity are in perfect balance with the alcohol, contributing to the harmony and to the great pleasantness of this wine
Alc: 15.5%