40% Cabernet Sauvignon, 40% Cabernet Franc, and 20% Merlot made in the Amarone style
After careful selection during harvest at the end of August and beginning of September, the grapes (picked before most of the others) sit in wooden boxes or on rush mats
Dried grapes are pressed in mid-December, and after 20 days of maceration, alcoholic fermentation begins with indigenous yeasts, lasting approximately 50 days
The wine is then aged in French barrels for two or three years and racked into Slavonian oak barrels for four more years. During this aging process, additional alcoholic fermentations take place
Vintage after vintage, the Alzero remains one of the most unique wines in Italy
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