Wines   /   “Guglielmi di Jago” Amarone della Valpolicella Classico DOC

“Guglielmi di Jago 20 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.

Vintage: 1998

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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 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.


Principally a blend of Corvina Veronese and Corvinone, remaing small percentage of other autochthonous varieties as permitted in the production regulations.

Geographical location

Jago (Negrar in Valpolicella) hilly area in Valpolicella Classica close to Colle Masua.

Characteristics of the vineyard

Altitude: between 240 and 252 ASL.

Exposure: east.

Type of soil: soils originating from marine sediment, calcareus, not very deep and of  average fertility.

Planting System: Pergola Veronese and Guyot, from 1800 to 2000 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 12 years in Slavonian oak casks.

Ageing in bottle: 12 months.

Wine characteristics

Colour/Aroma/Taste: garnet red, with scent of preserved fruit, spices, sour cherry, cherry, raisins, and nuances of cocoa and tobacco.

Alcohol content: 15,5% Vol.


Available bottle size: 0.75 and 1.5 lt. 

Food Pairing

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.

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