From south-facing, terraced vineyards in Valpolicella, this is a precise and thoughtful expression of Amarone. The fruit—sourced from 25–65-year-old biodynamically farmed vines—is picked early to preserve acidity and health, then dried naturally for about four months in open-air crates. Fermentation is spontaneous, done in open oak vats with daily foot-treading, and lasts over a month. The wine is aged in large Slavonian oak for three years, then another 2.5 years in bottle. The result is a focused, dry Amarone—pale ruby in color, with notes of dried plum, bay leaf, and crushed herbs. The palate is structured but lifted, with fine tannins and bright acidity. Clean finish, no excess. Only 15–20% of the estate’s fruit is used for Amarone, keeping production small and standards high. Each bottle is finished with a hand-tied stropa, the traditional willow switch used to train the vines.

Demeter-certified biodynamic.

Drink now or over the next decade.