Amarone Valpolicella Classic
Corvina veronese 30%, Corvinone 30%, Rondinella 30%, Oseleta 10%. Yield 60 q.li/ha
All the grapes come from our vineyards located in Negrar in the heart of Valpolicella, between 190 and 210 m. above the sea level.
The grape harvest usually takes place starting from the third week in September on. The grapes are carefully selected and laid on wooden plateaux. After the harvest the racks are put in a special store where grapes are naturally dried for a period which lasts between 90 and 120 days, without any mechanical devices. As the grapes shrivel the sugar concentration of 25- 26 Babo is reached, then the grapes are selected and then crushed. The fermentation lasts between 35 and 45 days, during this period daily wetting of the marc and delestage are made. After devatting the Amarone is kept in steel for further 10 days and then aged in oak.
The aging occurs in Slavonia oak barrique with a capacity of 10\15 hl, for at least 30 months. After that Amarone rests for further 6 months in bottle before being commercialized.
Deep and of a bright ruby, broad in the glass. The combination of acid, savoury and warm makes it very powerful into the mouth. Its aromatic impact I soon intense and complex, reminding a flavor of red fruits jam, followed by the spices and notes of a delicate toasting. Full-bodied and rich in its tannic feature, its length is marked by fruity returns. Strong but refined at drinking. It is a wine with an undoubtful longevity.