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A blend of Corvina Veronese, Corvinone, Rondinella and Cabernet Sauvignon.
The carefully selected grapes are put in small plastic crates and dried in ventilated rooms for about three month. When they reach the perfect grade of dryness they are pressed and fermented in temperature controlled stainless steel tanks. The fermentation lasts for about 30 days to develop the optimal level of alcohol. After a period in concrete tanks, where it undergoes Malolactic Fermentation, the Sartori Amarone della Valpolicella Classico is transferred to oak casks of medium and large size for about three years. After bottling the Sartori Amarone della Valpolicella Classico refines for at least 6 month. Intense red in colour with shades of garnet; alluring aromas of red fruit jam; full, velvety body and hints of spice on the finish.