Amarone Santico di Santi is made up of Corvina and Rondinella. The production is traditional: drying of the grapes which involves harvesting by hand and set aside in trays between 6 and 7 kg in dry and well-ventilated rooms. The grapes stay in the fruit-drying rooms for 3-4 months, constantly inspected, until they lose about half of their weight with the evaporation of the water, reaching the desired concentration of sugars. During this phase a series of complex transformations take place in the grapes, such as the increase in total acidity but the decrease in malic acid until it almost disappears, the modification of the ratio between glucose and fructose, the concentration of polyphenols, the considerable increase of glycerin and the formation of many other substances, especially aromatic ones. The withering phase is followed by pressing and vinification. The refinement is carried out for 24 months in large barrels made with local vegetation woods, such as cherry, chestnut and, to a minimum part of acacia.

AMARONE SANTICO SANTI: TASTING

Santico di Santi's Amarone della Valpolicella has a beautiful strong garnet colour. The nose offers dark fruit in jam, undergrowth, cinchona, rhubarb, leather, peaty and ferrous hints, resinous and ethereal echoes. In the mouth, the alcoholic strength is mitigated by freshness and tannin, and the extension is played between flavour and dark balms. Excellent with pork shank.