The ripest bunches of Corvina, Rondinella e Molinara, are picked by hand between September and October and then ledt to wither for around 3 months in our drying loft. After a long, carefully controlled fermentation the wine goes into French oak barriques, and a small portion into tonneeaux. Villa Borghetti Amarone perfectly expresses its terroir: the heart of the Valpolicella Classico zone.
It has a broad nose, with intense forthright scents of black berries and cherries, spicy tones that are reminiscent of chocolate and freshly-roasted coffee, as well as sweetish vanilla-like notes. On the palate it is warm and well-balanced, with gentle tanniins. On the finish the typical notes of semi-dried grapes emerge.