| NAME OF THE WINE | Amarone Lo Sbuccio |
| WINERY | Guado al Cedro |
| DENOMINATION | Amarone della Valpolicella DOCG |
| GRAPE | Corvina, Rondinella, Molinara |
| PRODUCTION AREA | Cazzano di Tramigna, Verona |
| VINIFICATION | The grape-picking takes place in September; then, as foreseen by the famous Amarone production technique from Valpolicella, the grapes are kept in special airy rooms where |
| they wilt until December/January. At the beginning of the new year, the grapes are de-stemmed and pressed; berries and must are put into special wine tanks, where selected | |
| yeasts are inoculated to start and carry out the alcoholic fermentation. | |
| This strictly takes place at a controlled temperature (24-25°C) to extract the fruity components of the berry skins and the great variety of substances that give great complexity | |
| to wine. Frequent but quick pumping over dissolves all the substances in the grape skins, thus enriching this wine with clear notes of withered fruit and jam | |
| WINE DESCRIPTION | Tasting notes: Colour: deep red with violet shades. Aromas: Intense scents of stewed fruit and jam. Taste: on the palate, it’s very elegant thanks to the harmonious balance |
| (color flower, taste and food pairing, serving temperature) | between power and softness. Complex finish, with clear scents of jam (cherries, blackberries, raspberries) and intense spicy notes |
| ALCOHOLIC CONTENT | 15,00 % vol. |
| BOTTLE OF CASE | 12 |