Amarone della Valpolicella DOCG Torre d'Orti

Amarone Torre d'Orti comes from the vineyards located on the highest point of the estate, exactly around the famous Torre di Montorio, that gives also the name to the area. In these conditions the Corvina, Corvinone, Rondinella and Oseleta grape varieties can reach a great level of ripeness thanks to the continuous ventilation and the low humidity level that keeps the grapes healthy. The harvest takes place in October; the grapes are put in small wooden boxes for the drying process and then put in a specific room at 350 m asl with controlled ventilation and humidity level in order to avoid moulds or rottenness which can destroy all the hard-work. The drying process, in the ideal conditions, usually last until middle of January, during which the grapes are vinified in temperature controlled steel tanks. The fermentation takes place in 15-20 days with regular 'rimontaggio' and 'delastage', while the maceration on the skins lasts around one month in total. Afterwards Amarone della Valpolicella Torre d'Orti is separated from the skins and put in French oak barriques of first-passage for 12 months before blending and in big barrels before bottling. The bottles rest in the cellar for 6 months before being released.