“Moròpio” is made from Corvina, Corvinone, Rondinella, and a small percentage of Molinara grapes, harvested between late September and mid-October through exclusively manual picking and bunch selection. The grapes come from the “Moròpio” vineyard located in Valpolicella Classica, in the municipality of Marano di Valpolicella, at an altitude of 350 meters above sea level. Each year, 8,000 to 9,000 bottles of this Amarone are produced, bottled in 750 ml Burgundy bottles sealed with natural cork.

Year of vineyard planting: 1970.

Harvest: exclusively manual, with selection of the best bunches placed in crates for drying, accounting for 40–50% of the vineyard’s total production.

Production – Drying process: 90 to 120 days of drying with a weight loss of 30–40%.

Vinification: from late December to the end of January, the dried grapes are crushed using a destemmer-crusher; cold maceration for 7 to 10 days; fermentation lasts 20 days in temperature-controlled stainless steel fermenters with an automatic cap-breaking system and exclusively indigenous yeasts; 1 to 2 open-air pump-overs.
Aging: 24 months of maturation in wood (mainly oak, cherry, chestnut, and a small portion of mulberry).

Vineyard management practices: complete grass cover, both between the rows and along the vine rows, with mechanical mowing; no irrigation; no chemical fertilizers; moth control using pheromone-based mating disruption, with no chemical insecticides.

Amarone “Moròpio” displays a deep ruby red color with garnet highlights and offers an intense, complex bouquet with notes of dried flowers, black cherry and sour cherry jam, sweet spices, boero chocolate, cinchona bark, wildflower honey, and subtle hints of vine bark and green olive.
Its flavor is typical of the Marano terroir, with sharp acidity and finesse. It is dry—borderline off-dry—warm and smooth, with good freshness and velvety tannins.
Food pairings: game, and red meats that are stewed, braised, marinated, or grilled; aged and mildly spicy cheeses.