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