The Amarone Reius di Sartori is born from 50% Corvina Veronese, 30% Corvinone, 15% Rondinella, and 5% Croatina grapes grown on clay-limestone soils in the classic area of Valpolicella, north of Verona. After the harvest in small crates, the clusters were dried for a period of 3-4 months in dry and well-ventilated rooms. They were then pressed to obtain the must, which was fermented in thermo-conditioned stainless steel tanks for 30 days. The malolactic fermentation, which softened the aromatic and structural edges of the wine, took place in concrete. Before being released, Sartori's Amarone della Valpolicella 'Reius' was aged in medium and large oak barrels for 48 months, plus an additional 6 months in the bottle.

AMARONE REIUS SARTORI: THE TASTING

Amarone della Valpolicella Reius by Sartori presents itself in the glass with a ruby red color and garnet reflections. On the nose, it releases scents of currant and mature wild berries that combine with hints of potpourri and enveloping notes of spices and toasted dried fruits. The tasting is soft and sumptuous, enhanced by velvety tannins and a long spicy and ethereal finish. Excellent when paired with aged cheeses or elaborate land dishes based on red meats or game.