“Guglielmi di Jago 15 anni” Amarone della Valpolicella Classico DOC
Produced only in the best vintages, aged in wood for thirteen years, that is a return to the origins of Amarone tradition.
Dedicated to our ancestors, the Guglielmi, who first cultivated the vine in Jago in the 19th century: it is a return to origins. Produced only in the best vintages, it is a hymn to the Amarone tradition. Aged in wood for thirteen 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.
Corvina Veronese, Corvinone, Rondinella e Molinara.
Estate’s vineyards in Jago (Negrar in Valpolicella), hilly area in Valpolicella Classica close to Colle Masua.
Characteristics of the vineyard
Altitude: between 240 and 252 m above sea level.
Type of soil: soils originating from marine sediment, calcareous, not very deep and of average fertility.
Planting system: Pergola Veronese from 1,800 to 2,000 vines per hectare and Guyot, from 3,300 to 4,000 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: 4-6 weeks, with daily remontage.
Malolactic fermentation: spring.
in steel tanks: until April.
in wood: 12 months in 500 litre French oak tonneaux and 12 years in 1200-2000-2500 litre Slavonian oak casks.
in bottle: 12 months.
Colour: garnet red.
Aroma: scents of preserved cherry and dried fruit such as plum, bitter cacao, tobacco, light spices such as nutmeg and notes of balsamic and aromatic herbs.
Taste: the long ageing gives a great structure, tannins are not sharp but soft and velvety. Long lasting flavour, scents from mature fruit to toasted notes, from balsamic to spicy flavors.
It can be drunk on its own or paired with semi-mature cheese, soft as a semi mature Parmisan in order to enhance the wine.
Also with provaste poultry.
Serve at 18 °C in large bowled glasses.
Number of bottles