It comes from a blend of 70% Corvina - 20% Rondinella - 10% Molinara grapes grown on predominantly red and brown soils on detritus, calcareous marl and basalts. The grapes are carefully selected, harvested by hand and placed in boxes. The drying of the grapes continues for about 3 months, traditional fermentation on the skins with maceration of 4-5 weeks. Aging takes place in oak barrels and barriques for 3 years, then rests in the bottle.
In Valpolicella, the anomalous climatic trend saw a dry and harsh winter, with little rainfall only in February. The frosts in April caused limited damage. In general, temperatures below average were recorded and production, especially in the hills, underwent a sharp decrease (about 15-20% less). Thanks to the temperature changes of the second decade of August and the rains of September, the grapes reached the cellar perfectly ripe. The acidity of the wines is normal, while as regards alcohol it is lower than in 2016.
The Amarone Classico della Valpolicella of the Pietro Zaridini Farm is intense ruby red with garnet reflections. It opens with hints of crunchy cherry, sweet spices of cinnamon and vanilla followed by pepper and juniper; ethereal puffs and light withered violet, sage and a hint of licorice with a mineral finish. Enveloping on the palate, fresh and soft with velvety tannins; persistent flavors of ripe red fruit, aromatic herbs with a finish of licorice and bitter cocoa.
Wine that has a great evolutionary capacity.
Taste it at a temperature of 18 ° C combined with aged cheeses, red meat or game. Excellent with hare with herbs.