Cofanetto "Tris": Formiga, Macion, Amarone

Amarone della Valpolicella DOCG 2020:
Manual harvesting of the grapes in the second ten days of September. Drying: drying in the fruit cellar for about 100 days, with a 40% weight reduction. Destemming and soft pressing of the grapes, followed by fermentation in stainless steel tanks at a controlled temperature of between 15° and 20°C. 25 days of fermentation with periodic daily pumping over. 24 months in French oak barriques and tonneaux and 6 months in the bottle.

Formiga Valpolicella DOC 2023:
The harvest takes place at the end of September with manual picking and selection of the finest bunches with the best sun exposure. Destemming and soft pressing of the grapes, followed by fermentation in stainless steel tanks at a controlled temperature of between 22° and 24°C. Ten days of maceration with periodic daily delestage and pumping over. Six months in stainless steel tanks, two months in large barrels and three months in the bottle.

Macion Valpolicella Ripasso Superiore DOC 2022:
The harvest takes place at the end of September with manual picking and selection of the finest bunches with the best sun exposure. Destemming and soft pressing of the grapes, followed by fermentation in stainless steel tanks at a controlled temperature of between 26° and 28°C. Fifteen days of maceration with daily delestage and pumping over. The young Valpolicella, vinified at the end of September, is refermented on the Amarone and Recioto pomace for about 10 days. Aged for about 12 months in French oak barriques and tonneaux. 8 months of bottle ageing.

Amarone della Valpolicella DOCG 2020:
Stewed and grilled game, braised meats, mature cheeses and sweet and sour cuisine.

Formiga Valpolicella DOC 2023:
First courses of pasta with elaborate sauces, grilled red meat and oily fish.

Macion Valpolicella Ripasso Superiore DOC 2022:
It pairs well with classic roasts and first courses, such as stuffed or baked pasta. Try it with a few shavings of Monteveronese DOP cheese.