Amarone Classico 'Vigneti di Ravazzol' Ca' La Bionda 2011

The soil, which gives rich flavor to the wine, is predominantly silty limestone, tuff, stony and rocky. For the production of Amarone are selected the best grapes, whose grapes are well exposed and left to dry on tables cannettate "arelle" from the harvest until January or early February according to the climate. During this period of drying, the grapes lose a lot of water, about 40% of its own weight, are subject to physical and chemical changes that give the wine great concentration and a unique bouquet. The wine produced is not just the result of this method of drying, but also a careful selection in the vineyard and a meticulous aging in the cellar of four years.