Amarone della Valpolicella DOCG Campo dei Gigli Tenuta Sant Antonio

Amarone Campo dei Gigli is produced in a very old vineyard, so named because it is very easy to see the giglio (a flower that is the symbol of Tenuta Sant Antonio) in the vineyard vineyard. The grapes used for the production of this Amarone are Corvinone, Corvina and Rondinella, Croatina and Oseleta harvested in September after a very careful selection of the best bunches suitable for the drying process. This dehydration process takes place in very low relative humidity and well ventilated rooms so as not to create the conditions for the development of mold affecting the quality of grapes. After about 90 days of withering the polyphenols, sugars and acids are very concentrated and are released in wine during crushing and fermentation producing a very intense and structured Amarone. The fermentation and maceration takes place in about 30-40 days in open barrels as you can see from the video and daily punching down are performed to scramble the mass and allow a good extraction of polyphenols and aromas from the grape skins. Once this process is complete the wine is separated from the skins and placed in barrels from 500L for 3 yearsof aeging. After that the wine is blended and bottled.