70% of the grapes picked were vinified immediately and 30% were left to dry until the first half of January when they were vinified and then refermented with the wine from the fresh grapes. The wine spent 15 months in second-use oak barriques, was blended together for 2 months, and then aged for a further 7 months in bottle.
The Amarone marc is pressed, and the resulting liquid is distilled to produce a distillate of about 75 % alc. Distilled water is then added. Before being bottled, the distillate (brandy) is refrigerated at a temperature of about - 10° c. for about 48 hours and then filtered. The Grappa ages in oak barrels for 12 months
Intense ruby in colour, with perfumes of spice and blackberries with a mineral note, La Poja is rich and full-bodied on the palate, with great structure and balance, rounded, spicy cherry-blackberry fruit and a long, spicy finish.