The Amarone is a small jewel in our product line, made from outstanding corvina, rondinella and sangiovese grapes of the Valpolicella Classico zone, in the communes of Sant’Ambrogio, Negrar, Pedemonte, Fumane, San Pietro in Cariano and Marano.
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Grape variety: 80% Corvina, 10% Rondinella, 10% Oseleta and Croatina.
Geographical location and characteristics of the vineyard: the vineyard is located in Sant’Ambrogio della Valpolicella, hilly zone, with an exposure to South-East and South-West
Average altitude of the land: 300/350 metres a.s.l.
Type of soil: mainly clay, calcareous, rich in rock fragments.
Training system and planting density: Guyot with around 5,000 vines per hectare.
Average age of the vines: 15/20 years
Number of buds per plant: 8/10 per plant.
Yield per hectare: 80 hundredweight.
Period and method of the harvest: depending on the vintage, between the second half of September and the first half of October. Harvested strictly by hand.
Vinification: The grapes, after harvesting and careful selection, are left to rest in the drying loft for a period of between 3 and 4 months in crates, taking care over the spacing between the bunches to promote the correct drying. The dried grapes are then pressed and macerated in the skins for 15-20 days at a temperature of 23-25°C. The new wine is aged in oak casks for a minimum period of 36 months.
Colour: red, becoming garnet red with ageing.
Bouquet: elegant and spicy with hints of cherry, Marasca cherry, dry fruit and prunes
Taste: rounded, velvety, enveloping and soft
Serving temperature: serve at 18°C, uncork at least one hour before.
Gastronomical combinations: recommended with roasted meat, grilled meat, game and mature cheeses or enjoyed without a meal.