Proemio Amarone della Valpolicella Classico Docg 2015 Santi

During the harvest, which begins at the end of September, only the best bunches are picked and then stored in the Illasi cellar until January. Natural drying enriches the grapes in sugar concentration, polyphenolic and aromatic compounds. At the end of January, after pressing, fermentation begins. The wine then matures in oak tonneaux for the first 12 months and subsequently in large barrels, for a total period of four years. Before being marketed, the wine rests in the bottle for about a year.