The terroir of the Amarone appellation, south-west facing at 400 metres’ altitude, is composed of poor, stony, limestone-rich soils with a skeletal structure that naturally limits yields and concentrates the fruit. The winemaking process follows the traditional rules of appassimento: bunches are harvested by hand in early September, carefully selected, and left to dry for around three months in ventilated lofts. This natural desiccation increases the concentration of sugar, aromas and tannins of the berries. Fermentation is slow, long and carefully controlled, lasting several weeks in stainless steel vats. Ageing continues for 24 months in French oak barrels, followed by 12 months in vats and a further 12 months in the bottle.
Fieramonte reveals a dense purple hue elevated by black glints. The nose is complex and intense, marked by black cherry, candied plum, blond tobacco, truffle, with hints of balsamic and bitter chocolate. The palate is sumptuous, velvety and powerful, yet balanced, with a silky tannic backbone, mineral freshness and a persistent finish.