NAME Amarone della Valpolicella DOCG
PRODUCTION AREA Veneto, province of Verona, hilly area of Valpolicella at about 180/250 meters above sea level on mostly clayey and calcareous soils.
GRAPE VARIETIES Corvina Veronese 70%, Rondinella 30%
The harvest takes place in the second half of September and involves the manual selection of the bunches. The grape drying process follows. Soft pressing takes place in mid-January.
Aging for 5 months in steel, aging in wood for 15 months (50% Slavonian oak barrels, 50% second passage French barriques), 6 months of aging in bottle.
ALCOHOL CONTENT 15.00% Vol.
TOTAL ACIDITY 5.60 g / l
RESIDUAL SUGAR 4.90 g / l
Intense ruby red almost impenetrable. Complex on the nose with evident hints of ripe red fruit but still crunchy and pulpy, spicy notes (pepper and cloves) followed by mineral hints and a pleasant finish of persistent tobacco. Wine with an imposing body but of great elegance and balance.
Its structure brings it to a perfect combination with autumn and winter foods, such as braised meats, stews, stews, roasts, especially game. It accompanies aged cheeses and typical traditional dishes such as the Amarone risotto itself.
SERVING TEMPERATURE 18 ° C served in a large glass in order to give the perfumes the possibility to evolve and express themselves to the fullest.