The Amarone di Tenuta Sant'Anna is mainly obtained from Corvina, Corvinone, and Rondinella grapes. The original vineyards are located on clayey-silt soils organized in terraces, at an altitude ranging from 150 to 450 meters above sea level. After manual harvesting and careful selection, the grape bunches were placed on special trays for drying in the drying room, which lasted for 3 months. The winemaking process began in February following the harvest with destemming and crushing to produce the must. Alcoholic fermentation took place at a temperature of 12-23°C with maceration of the must on the skins for 30 days, including 12 days of cold maceration. Aging took place for 24 months in wood and 12 months in the bottle.

AMARONE TENUTA SANT'ANNA: TASTING

The Amarone from the Valpolicella of Tenuta Sant'Anna presents itself with a ruby red color with garnet reflections. On the nose, it offers aromas of red fruits in jam, balsamic herbs, and wet earth that meet evolved hints of tobacco and dark spices. The taste is enveloping and full-bodied, with a velvety tannic texture. The long finish is fruity and spicy. Excellent as a meditation wine, it pairs well with aged cheeses and flavorful main courses based on red meats or game.