Amarone Castel

Mazzi  winery follows the Valpolicella region's thousand-year-old appassimento tradition. After the grapes are hand-harvested, they are left to dry for three to four months in a well-ventilated, state-of-the-art drying facility. The result is a rich and concentrated wine which has become iconic of both the Veneto as well as Italy. Natural drying of the grapes up to mid-end January, fermentation and maceration with the skins for 12 days in stainless steel vats with temperature control, the wine matures in new French oak barriques for 30 months. Finishing in the bottle for 1 year