Say Valpolicella and you think, inevitably, of Amarone, the jewel in the region's crown. Red, the result of the drying of indigenous varieties and long maturation in the cellar, Amarone is a wine rich in spicy, warm and harmonious notes. A fine example is this Ego Sum, proposed by Monte Cillario, Amarone della Valpolicella DOCG produced from grapes harvested in the estate's vineyards, conducted with the traditional Pergola Veronese system. The basic blend is typical of the region, with a large proportion of Corvina grapes, around 55%, plus 25% Corvinone and 15% Rondinella. Only the best grapes, from the best plots, go into this process. After harvesting by hand, the bunches are placed in the drying lofts for the delicate drying phase, which lasts 100/120 days. This continues until the bunches have lost 30/40% of their weight in water. Only then are they gently pressed and slowly fermented at a controlled temperature. After racking, the wine obtained rests in 500-litre tonneaux for a period of 24-30 months. It is then bottled and undergoes a further rest period of 1 to 2 months in the bottle before release. A very intense red, with garnet hues, cherry and morello cherry notes stand out on the nose. Aromas of dried fruit under spirits and hints of tobacco and spices. In the mouth, however, it is pleasantly fruity, round, soft and warm, thanks also to the significant alcohol content. On the table it goes well with all meat dishes, but also with mature cheeses and desserts. Excellent, for example, with a nice slice of chocolate cake.