SANTI AMARONE 2019

SANTI AMARONE 2019The clay limestone and stony soils of Illasi Valley, at the eastern edge of the Valpolicella zone near the Lessini Mountains, concentrate the Corvina, Corvinone, and Rondinella fruit that defines the Santico. Only the ripest clusters are harvested in late October; they then air dry under shelter in flat wood crates until January the appassimento that builds density before a single grape is crushed. Fermentation runs four weeks with a cold maceration

The clay-limestone and stony soils of Illasi Valley, at the eastern edge of the Valpolicella zone near the Lessini Mountains, concentrate the Corvina, Corvinone, and Rondinella fruit that defines the Santico. Only the ripest clusters are harvested in late October; they then air-dry under shelter in flat wood crates until January — the appassimento that builds density before a single grape is crushed. Fermentation runs four weeks with a cold maceration phase, followed by 30 months in French oak barrels and tonneaux. The result is dark cherry jam and raisin on the nose, cocoa and dried plum through the mid-palate, and a finish of velvety tannins with toasted almond bitterness. Santi has been based in Illasi since 1843.