Amarone della Valpolicella
Our Amarone is made in the heart of Valpolicella, within the Classico (classic) area.
A wine of rare elegance and complexity. Perfect for being enjoyed during unforgettable moments, particularly appreciated when aged.
SOIL
Mostly clay-rich
VINEYARDS AND VINES
Area of production : S.Pietro in Cariano e S. Ambrogio
Vineyard disposition : Pergola veronese
Wine variety age: 40 anni
Vineyard variety : Corvina Veronese 30%, Corvinone 40%, Rondinella 25%, Molinara 5%
VINIFICATION
At least 100 days in a “fruttaio” (dedicated drying room) with lose approximately the 45% of their original weight with a consequent increase of the sugar levels.
The pressing process takes place in December and January.
The maceration in inox steel tanks with the Ganimede system lasts for approximately 30-40 days with a stable temperature of 16-18 °C.
The separation between the skin and the wort happens by February, while the completion of the alcoholic and malolactic fermentation is reached in 20 Hl durmast wood barrels. The aging is in 1000 / 500 L barrels of durmast of Allier for 24 months and in 20Hl durmast wood barrels for another 12 months. From this point on the product goes through its finalizing inside the bottles.
Aging 36 months in 10Hl and 20Hl durmast wood barrels, 12 months in bottle.
TASTING
A wine of a strong ruby red color and an intense fragrance of dried fruits. The wine is full-bodied, and warm and dry while enfolding on the palate. A wine of rare elegance and importance, perfect for aging.
COMBINATIONS
Main courses of red meats such as stewed meat and wild game. Excellent with aged cheeses. Could also be a perfect finish for a good meal.
Serving temperature 18°C
And that's how Amarone was born
Born in the 1940s, maybe from a “mistaken” refermentation of a barrel of Recioto that produced a dry wine of great structure and power.
Amarone della Valpolicella DOCG is one of the most famous wine of this land.