Santi Santico Amarone della Valpolicella 2018

PRODUCTION DISTRICT Particularly fine vineyards in the valleys of municipalities Grezzana and Illasi, and a part of San Pietro in Cariano. ALTITUDE AND ASPECT The vineyards are situated between 150 and 300 metres above sea level. Most face south-west, with a few facing south-east. TYPE OF SOIL Stony marly limestone. TRAINING SYSTEM Verona pergola and vertical trellised with Guyot pruning. HARVEST In mid September, a few days prior to the start of normal harvest, the healthiest bunches (25˗30% of the total) on the plateau are rigorously selected and handpicked, placed on trays and allowed to dry for over three months in dry, well-ventilated rooms. The super-ripeness and the natural drying process of the berries boosts the sugar concentration, polyphenol and aromatic compounds. WINEMAKING METHOD Pressing begins in the third week in December. The initial week-long cold maceration and long fermentation for four weeks at a maximum of 22° C boosts the unique traits of each lot, producing wines which are the most authentic and exclusive expression of their terroir. AGEING Following fermentation, the wine is aged for 30 months in French oak with an average capacity of 25hl and in French oak tonneaux. Before going on sale, the wine ages 6 more months in the bottle.