SANTI AMARONE 2019 Country:Italy, Veneto, Valpolicella working decomposed granite soils under

working decomposed granite soils under a maritime-moderated climate that keeps concentration in check

natural yeast fermentation

founded in 1869

The result opens with cassis

SANTI AMARONE 2019 Country:Italy, Veneto, Valpolicella working decomposed granite soils underThe clay limestone and stony soils of Illasi Valley, at the eastern edge of the Valpolicella zone near the Lessini Mountains, concentrate the Corvina, Corvinone, and Rondinella fruit that defines the Santico. Only the ripest clusters are harvested in late October; they then air dry under shelter in flat wood crates until January the appassimento that builds density before a single grape is crushed. Fermentation runs four weeks with a cold maceration