Il Canovino Amarone 2019

The grapes from local varieties (60% Corvina Veronese, 20% Corvinone, 15% Rondinella, 5% Oseleta) are hand-harvested and undergo the appassimento process in aerated drying lofts for about three months, until January, concentrating sugars and losing up to 60% of their weight. Once pressed and fermented with a long maceration, the wine ages for 36 months in large Slavonian oak barrels, as is traditional in Valpolicella. Once bottled, it ages for a further year before release.



A classic, long-aged Amarone with real presence: ideal for slow sipping, special occasions, or pairing with rich dishes and strong cheeses.