Amarone della Valpolicella Classico DOCG
That is the youngest of our Amarone, we thought for those who have the pleasure to invest in a young wine, but with a great future.
It is our youngest Amarone, a perfect combination between tradition and present, between easy-drinking quality and intensity, able to face longer aged Amarone wines in terms of taste and peculiarity. The big deal of this wine is the origin from a land historically devoted to great wine production as the Valpolicella Classica is. Lively as its red colour, it’s an important wine, elegant and modern, food friendly.
Principally a blend of Corvina Veronese, Corvinone and small percentage of Rondinella.
Estate’s vineyards in Jago and Costa del Buso (Negrar in Valpolicella) and Figari (Marano di Valpolicella), hilly areas in Valpolicella Classica.
Characteristics of the vineyard
Altitude: between 230 and 423 m above sea level.
Exposure: east, Negrar in Valpolicella and west, Marano di Valpolicella.
Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.
Planting system: Guyot, from 3,300 to 4,500 vines per hectare.
Yield: 80-100 quintals of grapes per hectare, by selecting only the best bunches.
Manual harvest, from middle September to the beginning of October; the grapes are carefully selected and placed in small baskets for drying.
3-4 months during which the grapes lose about 30% of their original weight.
The berries are gently destemmed and crushed.
Fermentation: in steel tanks.
Fermentation temperature: 10-18 °C.
Length of maceration: 4 weeks, with daily remontage.
Malolactic fermentation: spring.
in steel tanks: until April.
in wood: 12 months in 500 litre French oak tonneaux and 12 months in 2000-2500 litre Slavonian oak casks.
in bottle: 12 months.
Colour: ruby red with light garnet.
Aroma: scents of preserved sour cherry, cherry, fig and balsamic notes of aromatic herbs with sweet spices.
Taste: full bodied, smooth tannins, good acidity.
With roasts, grilled meat, mature cheeses (except blue cheeses) and nuts.
Serve at 18 °C in large bowled glasses.
Number of bottles