The vineyards for Villa Erbice Tremenel Amarone della Valpolicella were planted between 1978 and 1989. The selected grapes are harvested by hand and placed in small crates and dried following the traditional method. At the end of January, the grapes are crushed and fermented traditionally at low temperature with spontaneous fermentation. After 20-25 days, they are lightly pressed and the wine obtained is left to refine in barriques for 24 months. Bottles are cellared for at least ten months before being released.

The color is a deep garnet red. The fragrance is intense and ethereal. The taste is full, harmonious, and long lasting with great softness and balance. This very well structured wine goes well with game, braised meat, red meat, and matured cheeses.