Amarone
To Furia, Amarone is the son of Patience and Technique.
The meticulous selection of the best grapes mainly located between 300 and 600 meters above the sea level; the long interval during Appassimento (grapes withering); the four years of refinement for Amarone DOCG, five for Amarone Riserva DOCG, are all crucial steps that underline the Value of Time on the outcome of this precious wine.
Amarone Furia qualifies itself as refined, with Appassimento fragrance, full bodied, but first of all sustainable.
The origin of our grapes
Our Corvina, Corvinone and Rondinella, medium to late-ripening varieties of Valpolicella region, are located in different areas with very diverse altitudes and microclimates.
Furia’s vineyards are situated between 300 and 600 meters above the sea level. This exposes the grapes to more pronounced daily temperature fluctuations, and thanks to a lower temperature, it promotes the accumulation of sugars, anthocyanins, and more pronounced acidity, accentuating the spicier and astringent notes.
On the other hand, the lower vineyards experience higher average temperatures, which reduces sugar content and anthocyanin levels, resulting in more round wines with floral notes.
Tenuta GioMi
Calcareous rocky substrate. Very thin soil allowing lateral roots exploration, coarse gravel, high saturation, and rapid drainage. Guyot training system.
Marcellise
Colluvial accumulations with deposits of carbonate nature. Moderately fine and deep soil with medium gravel content, highly calcareous, moderate drainage. Rich in clay deposits. Pergola and guyot training systems.
Mizzole
Deep substrate with a mixed clay and sedimentary rock skeleton, semi-flat terrain, very high saturation and good drainage that prevents unwanted waterlogging. Guyot training system.
Moruri
Limestone rocky substrate, very thin soil, medium to coarse gravel content, highly calcareous, rapid drainage. Guyot training system.
Mezzane di Sotto
Colluvial deposits. Deep soil with moderately fine texture, poor in stones, extremely calcareous, rich in clay deposits. Training systems include Pergola and Guyot.
Precastio (Croce del Vento), Tregnago
Marly limestone, primarily Biancone. Moderately steep terrain. Moderately deep soil, fine texture, extremely calcareous with good drainage. Guyot training system.
Prun di Negrar
Marly limestone, mainly Venetian Red Schist. Moderately steep terrain. Moderately deep soil allowing for deep root exploration, fine texture, extremely calcareous with good drainage. Guyot training system.
How can we create your Amarone
Amarone project
Let’s study it together from grapes selection to the finished wine. Engage with our field technicians and winemakers at the cellar, and share your Amarone project idea with us. Let’s dream big, together.
Choose your Amarone
Request a technical tasting with our winemakers to find the blend that best reflects the sensory profile of your winery
The process
Together, step by step
Amarone Project Planning
A common picture
- Market objective definition
- Quality selection and tasting
- Identification of the ideal Amarone
Grapes selection
Choosing the right characteristics for your Amarone
- Vineyard Control
- Health Status of the Grapes
- Maturity Level
- Grape Selection
Appassimento (Grapes Withering)
Technologies and experience of the team in service for the grapes
- Physical and Chemical Control
- Obtaining Certification
Grapes processing
From crushing to fermentation
- Crushing
- Controlled Winemaking
- Pressing
- Wine Production
Refinement and aging
A unique identity
- Analysis
- Controlled Stock
- Aging
Wines identification
The final touch, the perfect blend.
- Wine Selection
- Qualitative Separation
- Sampling
- Market Selection
Ready to bottle
Quality certification
- Product Compliance Analysis
- Tartaric and Protein Stability
- Filtration Health Control
- Certification Approval
Amarone Project Planning
It is crucial to have a clear understanding of where you want to go and to define the project's objectives.
A medium-term timeline is ideal for effectively planning and structuring the production process, from the vineyard to the finished wine, focusing on a well-targeted and mutually agreed selection.
Grapes selection
Quality wines cannot be produced from inferior raw materials.
Vineyard management and the soil's pedological characteristics are crucial starting points for selecting fruits that possess the ideal qualities for the project.
Appassimento
The client consults with the Furia agronomic team, which provides direct vineyard consulting and supervision of the grape ripening curve for organizing the harvest.
Subsequently, our agronomists collaborate with the Furia enological team to determine the optimal sugar concentration and solids level for the project.
Furia’s Appassimento (withering) facilities with controlled ventilation and humidity comply with all international food hygiene standards and are BRC-IFS certified.
The Appassimento (withering) technicians monitor the health status of the grapes daily, and the laboratory team conducts weekly sample analyses to track the progress of the drying process until the desired result is achieved.
Grapes processing
The client collaborates with the Furia enological team, who expertly tailor their services to meet the client's specifications to craft a wine that truly represents them.
The winery boasts a fermentative capacity of about 10,000 hl of wine per batch and can manage both large volumes and smaller lots under 100 hl.
In red wine production, malolactic fermentation is only performed after alcoholic fermentation to allow for varied aging techniques.
Speed is essential in white wine production; immediately after pressing, the musts are clarified by flotation and inoculated.
The advanced nitrogen system ensures protection against uncontrolled oxidation.
For sparkling wine bases, which require high acidity, the agronomic team samples the grapes directly in the vineyard to strategically plan the subsequent cellar operations.
Refinement and aging
The client consults with the Furia enological team to jointly determine the most suitable aging process and its timing.
Aging can be carried out in various types of wooden barrels or using the sophisticated micro-oxygenation system in steel tanks.
Wines identification
All wines undergo panel tests by the Furia enological team in collaboration with the client.
This phase is extremely important for defining the blend with the perfect aromatic intensity and structure before proceeding to bottling.
Ready to bottle
It is crucial to stabilize the wine to ensure its long-lasting preservation in the bottle and to filter it from all possible solid residues of fermentation.
Certification is the final step before bottling approval, and it is provided by external regulatory bodies that verify the wine meets the characteristics outlined in production standards and is safe for human consumption.
Our cellar
The coordination of our team and the available technologies allows us to monitor every step of production, achieving extraordinary results.
Our cellar
The headquarters issituated in Marano di Valpolicella.
The exceptionally qualified Furia team and state-of-the-art facilities manage atotal production of 90,000 hectoliters, encompassing red wines, white wines,and high-quality sparkling wine bases.
The winery has the fermentative capacity to handle approximately 10,000hectoliters of wine at once, utilizing fermenters of 800 hectoliters each.
Thanks to the extensive vineyard production at its disposal, Furia meticulously monitors every stage from the grape in the vineyard to the finished wine, ensuring a meticulous selection process that yields extraordinary results.
The facility adheres to international food safety and hygiene standards, holding BRC-IFS certification.
Laboratory and wine research
The laboratory is the heart of the company central to all winery operations.
Each batch of incoming grapes is sampled and analyzed, allowing us to tailor the transformation process to the grape type.
Our oenologists continuously sample and monitor every stage for each tank, from fermentation to aging and final bottling readiness.
This includes testing for alcohol level, potential alcohol, pH, volatile and total acidity, tartaric and protein stability, levels of free and total sulfur dioxide, residual sugars, and color intensity.
The enological team then provides daily guidance to the cellar staff on interventions for each wine.
Furthermore, Furia collaborates with certified external laboratories to ensure the safety of the wines we sell, all in pursuit of delivering the highest quality selection to our clients.
Laboratory and wine research
Wide-range monitoring to guarantee exceptional results.
Our commitment to the environment
Investments in Research and Development, along with sharing ideas with universities and partners, to reduce each year the externalities of our company.
A solid commitment
Furia is aware of the impact of its operations on the environment that hosts us.
Investments in state-of-the-art winery technologies with maximum energy efficiency, water recovery through fertigation, and photovoltaic systems help us mitigate our externalities.
In the vineyard, we utilize precision agriculture technology systems and adhere to certified integrated production schemes S.Q.N.P.I., aimed at maximizing efficiency in the use of inputs like water, diesel, and phytosanitary products. This allows us to minimize waste and implement a targeted strategy that protects biodiversity.
Our field machinery fleet is updated annually with additions that enhance the well-being of our staff and ensure their safety at work.
The entire Furia team receives annual training from administration to production, with seminars aimed at raising awareness of the impact of each work operation on the environment and the well-being of colleagues.
Workplace safety, environmental sustainability and food hygiene go hand in hand, which is why the company is BRC-IFS certified.
Certifications
Click on the logos to open the PDFs.
