“Guglielmi di Jago 10 anni” Amarone della Valpolicella Classico DOC
Ten years of large wooden refinement, in a dark, cool cellar, it is a wine that speaks for itself, brings serenity and invites to slow the daily run.
Produced only in the best vintage, it is a hymn to the Amarone tradition. Dedicate to our ancestors, the Guglielmi, who first cultivated the vine in Jago, it is a return to origins. Aged in wood for eight years, in the cool darkness of the cellar, it is a wine that speaks for itself, infuses serenity and invites us to slow our every day rush.
A blend of Corvina Veronese, Rondinella and Molinara remaing small percentage of other autochthonous varieties as permitted in the production regulations.
Jago (Negrar in Valpolicella) hilly area in Valpolicella Classica close to Colle Masua.
Characteristics of the vineyard
Altitude: between 240 and 252 ASL.
Type of soil: soils originating from marine sediment, calcareus, not very deep and of average fertility.
Planting System: Guyot, from 3300 to 4500 vines per hectare.
Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.
Yield: 30-35 hecolitres of wine per hectare.
The berries are gently destemmed and crushed.
Fermentation temperature: 8-15 °C.
Lenght of maceration: 4-6 weeks, with daily remontage and delestage every 2-3 days.
Malolactic fermentation: spring.
Ageing in steel tanks: 1 month.
Ageing in wood: 12 months in barriques and 7 years in Slavonian oak casks.
Ageing in bottle: 12 months.
Colour/Aroma/Taste: garnet red, with scents of preserved fruit, spices, sour cherry, cherry, raisins, and nuances of cocoa and tobacco.
Alcohol content: 16,5% Vol.
Available bottle size: 0.75 and 1.5 lt.
It can be drunk on its own paired with semi-mature cheese, local if possible, or with nuts such as walnuts, almonds and hazelnuts, pumpkin seeds or dates. Also with partridge, pigeon, pheasant and woodcock, the royalty of wild fowl.
Serve at 18 °C, in large bowled glasses.