Carlo Santi 1843, Amarone della Valpolicella

This Amarone comes from terraced vineyards located at an altitude of around 350 meters, thus characterized by better ventilation and summer temperatures lower than the average for the appellation. In these selected vineyards of the upper valley ("alti colluvi"), the soils are typically clayey, which gives the wine greater aromatic intensity while preserving its beautiful acidity and, consequently, its pleasant freshness over time.

The drying of the grapes intended for the Amarone “Carlo Santi” takes place in a specific area of ​​the winery called Fruttaio, which accommodates more than 30,000 baskets during the 4 months of drying (called “appassimento”). Santi is one of the very few wineries in Valpolicella to have a Fruttaio inside its winery, which allows it to have direct control during the drying phase. This place also promotes the internal circulation of native yeasts present on the grapes which will trigger alcoholic fermentation.
The long fermentation (more than 50 days), in wooden barrels with an average capacity of 25 hl, includes a long cold pre-fermentation maceration in order to best extract the floral and aromatic complexity of the grapes. Aging in oak barrels lasts at least five years. Before being marketed, the wine remains in the bottle for more than a year, this additional maturation period being very important.

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