The grapes come from a single plot at 350 m above sea level, on the crest of the hill — tracing the deep link between this mineral soil and the long evolution of the wine. The result is Massimago at its fullest: a verticality, fullness and complexity that recall the purity of traditional Amarone. Best enjoyed shared with close friends.

Grape variety: Corvina, Corvinone and Rondinella

Vinification: selective hand-harvest. At the winery the grapes are laid in shallow wooden trays and dried for around 90–100 days in dedicated chambers, with close control of temperature and humidity. Vinification begins with a five-day cold soak to draw out aromas and flavour; fermentation runs 30–40 days at cool temperatures. The wine then spends 30 months in large oak casks and small French oak barrels, maturing and completing malolactic fermentation, followed by a further 12 months in bottle before release.

Tasting notes: Deep purple. An intense nose of mint, oriental spice and Mediterranean herbs. Deeply aromatic on the palate, with cherry and black pepper, a velvety texture, real presence and a slightly saline finish.

Alcohol content: 16% vol.

Food pairing: meat dishes, grilled meats, Argentine asado, bistecca alla fiorentina, stews, game and mature blue cheeses.

Serving temperature: 16–18°C.

Awards: Decanter Bronze, London Wine Competition Silver.

Delivery during 2-3 working days.