After picking the Corvina, Rondinella and Corvinone grapes, they were then dried in a controlled warehouse in hillside locations until the following January. Fermentation on skins with constant pumping over to extract full colour and flavour components. The wine was then oak aged for 24 months.
Castelforte Amarone della Valpolicella is an elegant full-bodied wine. The long, slow fermentation gives this wine the deep garnet colour, and complex bouquet of cinnamon, cherry jam and walnut. The rich flavours of ripe black cherry fruit with notes of vanilla and coffee linger on the exceptionally luxurious finish.