amarone buglioni mag 2015

Dry, destemmed grapes were crushed and pressed in mid-January. Slow grape withering the drying room until mid-January. Fermentation was at a controlled temperature of 24 C (75 F). Extended maceration was for 25 days with daily pumpovers. Malolactic fermentation took place. The wine was aged 30 months in French oak barriques (20% new, 80% used) and 12 months in bottle before being released.