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Autumn has finally arrived! Temperatures are dropping, a few rainy days, mist and fog create a special atmosphere with the diffuse light, the evenings are getting longer, and for wine-lovers, the time has finally come to open a good bottle of red wine! Red, but how?

Powerful, structured, elegant, soft... made from dried grapes, aged in wooden barrels, a red wine that strokes the palate like a soft scarf of warm velvet. We propose two types of red wine that belongs to this category, native grapes that have been dried to warm the soul and heart!… prodotto con le uve appassite, invecchiato in botti di legno, un rosso che accarezza il palato come una morbida sciarpa di caldo velluto. Proponiamo due tipologie di vino rosso che entrano in questa categoria, uve autoctone, che sono state appassite per scaldare anima e cuore!

We start with Amarone della Valpolicella, a wine that acquired DOC status in 1968 and DOCG status in 2010.

Our Amarone is a wine from the Veneto region, which originates in Valpolicella, an area particularly suited to viticulture. Its 'classic' production area, in the province of Verona, with its mild and moderately rainy climate, offers ideal conditions for growing the indigenous grapes called Corvina Veronese, Corvinone and Rondinella from which it is made. After the harvest, the bunches picked between September and October are left to dry in the fruttai (ventilated rooms to dehydrate the grapes) for at least three months. The ancient art of drying allows about half the weight of the grapes to be lost due to the evaporation of the water in the berries, creating a concentration of sugars and aromas. Once the drying process is complete, the grapes are pressed and vinified.

Ageing - depending on the wine to be made - then takes place in large or small barrels for a variable period (four years for the 'Reserve' version).

For the second wine, we move to Lombardy, specifically to Valtellina, an area famous for its heroic viticulture and for the noblest of Valtellina wines, Sforzato della Valtellina (or 'Sfursat' as it is called in the local dialect). The name derives precisely from the practice of 'forzare', i.e. prolonging the ripening of the grapes. This wine has a very ancient history and was awarded the DOCG in 2003. Again, the unique properties of the terroir - with a mild climate, sunny due to its southern exposure, with the Alps protecting it from winds and humidity - have made it successful.

Obtained from a selection of the best pure Nebbiolo grapes, Sforzato is dried for an average of 110 days. After vinification, it must have a minimum alcohol content of 14% and spend at least 24 months maturing in wooden barrels. As far as the organoleptic profile of these reds is concerned, it obviously depends from wine to wine depending on the grapes, the withering method applied, the duration, the climate and the ageing...

In general, both types of wine have in common a very broad and complex organoleptic profile and boast a very long ageing potential. They are structured wines, rich in alcohol and full-bodied. On the nose, notes of fruit (dried or under spirit), spicy (pepper, liquorice, cloves), balsamic (resin, cinchona, pine), vegetal (earth, undergrowth) and many others can stand out. The acidity in the mouth is less evident and the wines are more balanced and harmonious.