AMARONE DELLA VALPOLICELLA
Types of grapes: Corvina, Corvinone, Rondinella, Oseleta
Drying: dried for approx. 90-120 days
Winemaking: vinification is carried out between January and the end of February using roller crushers, with partial destemming of the grapes. Fermentation takes place in small vats containing no more than 3000 litres each. Maceration lasts for over 40 days, with pumping over twice a week
Fermentation and ageing: towards May or June, after the wine has been racked twice, about 20% of the clear wine is transferred into small new oak barrels and the rest into 2000-litre oak casks, where it ages for minimum 18 months. The wine remains in the bottle for over 12 months before being released
Alcohol content: 15% vol.
Colour: deep ruby red
Bouquet: spicy, typical, and intense
Flavour: full, warm and velvety
Serving suggestion: grilled meats, roasts, game and mature cheeses. A “meditation wine”
Serving temperature: 18°- 20° C in large crystal glasses
Drying: dried for approx. 90-120 days
Winemaking: vinification is carried out between January and the end of February using roller crushers, with partial destemming of the grapes. Fermentation takes place in small vats containing no more than 3000 litres each. Maceration lasts for over 40 days, with pumping over twice a week
Fermentation and ageing: towards May or June, after the wine has been racked twice, about 20% of the clear wine is transferred into small new oak barrels and the rest into 2000-litre oak casks, where it ages for minimum 18 months. The wine remains in the bottle for over 12 months before being released
Alcohol content: 15% vol.
Colour: deep ruby red
Bouquet: spicy, typical, and intense
Flavour: full, warm and velvety
Serving suggestion: grilled meats, roasts, game and mature cheeses. A “meditation wine”
Serving temperature: 18°- 20° C in large crystal glasses
