Amarone Della Valpolicella Viviani 2019

Amarone Della Valpolicella Classico Viviani is produced with Covina, Molinara, and Rondinella grapes. The vines range in age from 20 to 60 years, planted primarily with French Gyot, with a bud count ranging from six to ten. The best grapes, harvested by hand, are stored in special crates called plateaux, which hold a maximum of 4 kg of grapes. These are then stored in special rooms called fruttai, where, under completely natural conditions, the drying process (concentration of the grape's components) begins, which continues, depending on the season, for approximately 3-4 months. During this period, checks are performed to ensure everything is proceeding optimally. Once the grapes have reached the right concentration, they are pressed using a crusher with rubber rollers to ensure the softest possible pressing. After this operation, the pressed grapes are transferred to fermentation vats where maceration begins. Fermentation generally begins after a few weeks. Maceration then continues for about forty days, during which the necessary pumping over and punching down are performed. Once maceration is complete, the Amarone, still quite sweet at this point, is drawn off. After a few days of aging in glass-lined cement vats (the period necessary for the wine to settle its coarser particles), the wine is immediately transferred to wood. Wooden barrels are crucial for the aging process; French oak of various sizes is used. After the necessary aging period, the wine is ready for bottling.