Fermentation and “aging” processes are also monitored from inside this small bottega
Raisin-drying is a key moment and considered, not by chance, in this area, to be a second harvest. Grapes must be healthy and perfectly ripe both inside and outside. The best bunches are already selected during the harvest, in the first three weeks of October. Bunches called “spargoli ” are selected because their grapes are not too close to each other, permitting air to circulate. Bunches are placed on large lugs, no longer made of wood but made of plastic and perforated in order to control the amount of ventilation and also to permit quick and effective washing after use.
A quality product is guaranteed by strict control of vine-shoots and buds, the limited output, the raisin-drying and fermentation techniques that obey solid natural principles and the aging in barriques. The wine is a superb expression of Corvina, Corvinone, Rondinella and Molinara grapes which, once they are ripe but before they are harvested, ritually hail the Castel. The Castel is on the top of a gentle hill. History says it was sold to Alberto I Della Scala. Today, unfortunately, it is only visible externally.
However to taste a bit of this ancient past all you have to do is to uncork a bottle of Amarone, spin the Ferragù-branded cork next to a balloon, take the stem between your fingers, slowly swirl the ruby liquid in the glass and then let yourself go to the refinement of a rich and new, old and historic flavor.